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FRIED RICE
2 cups cooked rice
4-5 scallions (chopped)
1 onion (chopped)
2 tsp. sesame oil
Deep fried cornmeal chunks (optional)
Sesame seeds (roasted)
Sunflower seeds (roasted)
Tamari soy sauce

Saute onions, scallions, seeds and cornmeal chunks, adding 1 at a time. Add rice and mix well with a wooden spoon to break up all lumps. Make sure that rice is not too moist as this causes the fried rice to become soggy. Simmer 5-10 minutes. Add Tamari soy sauce to taste.

Variations: This is just a basic recipe . . . you can make a thousand and one variations by adding shrimp, oysters, crab, clams, green peppers, a scrambled egg, chopped noodles, any kind of cooked bean, fresh cooked corn, cabbage, carrots, almonds, currants, raisins, ad infinitum. Experiment with them all, but remember that the simplest recipes are usually best.

DEEP FRIED RICE
Using leftover rice, form into any compact shape desired. To prevent rice from sticking to your hands dip fingers into salted water, taking care not to get them too wet. Deep fry rice until it forms a golden crust. Dip into Tamari soy sauce as soon as you take it out of the oil so that it sizzles. Drain onabsorbent paper.

POPPED RICE
1 1/2 cups rice
1/8 cup salt
Water to cover

Rinse rice, cover with water and soak 2 days. Drain in a colander, add fresh water and salt. Let soak 1 more day. Drain again. Using about 1/2 cup of rice at a time, roast in a dry pan. Shake pan continuously so that rice roasts evenly. Continue roasting until rice pops and can be chewed easily.

GRAIN PATTIES
There are innumerable ways to make patties and they are all very tasty. You can use different grains or combinations of grains, add sauteed vegetables, creams, bechamel sauce, roasted seeds, cooked beans or bean puree, Okara, Tofu, etc.

You not only have all these different ingredients to work with, but the texture as well. The consistency of your mixture can be anywhere from very thick (and therefore easily formed into patties) to a bit sticky, like a better and dropped into the pan with a wooden spoon. The differences in the texture make for a wide variance of taste.

RICE PATTIES
2 cups cooked rice
4-6 cabbage leaves (chopped)
1 carrot (chopped)
2 scallions (chopped)
Roasted sesame seeds
Whole wheat pastry flour
Water
Tamari soy sauce

Saute chopped vegetables in 1 tsp. sesame oil for 5-10 minutes. Add them to cooked rice and sesame seeds. Combine. Blend in enough flour and water to form patties that hold together. If a nice crust is desired, you can dust your patties with flour before frying. Pan fry in sesame or corn germ oil until done in the center. While still in the pan, sprinkle patties with Tamari. Remove from pan and serve plain or with any vegetable sauce, cream or puree.

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