Chicken Fried Rice for the Rabbi

When American cookbook writer Betty Goldberg discovered the diversity of Chinese cooking, she noticed that Chinese dishes could be quickly turned into kosher meals with just a few changes. Milk, cheese, butter, and other dairy products are hardly ever used, which means it is easy to keep dairy and meat products apart in cooking. Although the Chinese eat a great deal of pork and also lobster and shrimp in coastal areas, such ingredients are easy to replace with kosher meat and kosher fish filets. Betty Goldberg prepared this fast dish one night after spontaneously inviting the rabbi for dinner.