Chefs and Restaurants

What Do You Like to Cook to Remind You of Home?

Liz Grossman

We always had cooked white rice in our Chinese-American household. It was made with scallions and scrambled eggs—no soy sauce, just a bit of salt. My mom worked full time and didn’t usually cook, but she’d always make time for a pan of fried rice. Now, I’ll use anything in the fridge—Brussels sprouts, goat cheese, sauerkraut, bacon and black pepper. I like to spread the rice over charred vegetables. It’s a quick one-pan...