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www.groovekorea.com / April 2014 46 FOOD & DRInK edited by Josh Foreman (joshforeman@groovekorea.com) E ndlessly adaptable and different every time, fried rice is one of those completely uncomplicated, non-revolutionary reci- pes that even the most greenhorn chef can try and totally rock. There are no cooking times, no real measurements, no tricky techniques — it’s literally rice ‘n stuff stirred together. You can do it old school, fridge-dump style where everything but the kitchen sink (and that bottle of ketchup) goes into the pan, or you can go fancy and pick a defining, statement-making ingredient for a classier meal: Lotus root rounds, eggs or tofu, peas, bok choy or fiery fried garlic would all do nicely. Depending on how you’re feeling and whom you’re cooking for, keep the cost down and the options open. Fried rice is an exercise in improvisation with many angles of attack, and it speaks differently to all of us, just like jazz. Jam on, friends. About the writer: Shelley deWees worked as a vegan chef for a Buddhist monastery before moving to Seoul. She is a columnist for Groove Korea. Her opinions do not neccesarily refect those of the magazine. See her website, www.seoulveggiekitchen.com. — Ed. sEOUL VEGGIE KITCHEn A foolproof dish for the novice or veterAn Letting it sit undisturbed in the hot pan will crisp things up while the moisture cooks out, creating a fabulous, fluffy- fried dinner with a sweet, syrupy soy sauce coating. Deeeeelish. Column and Photos by Shelley DeW ees