FRIED DAY RECIPES

Steps:

• Combine flour, salt, and pepper in a bowl. Combine egg and water in a bowl. Place breadcrumbs on a shallow plate. Dredge scallops in flour mixture; dip in egg mixture, and dredge in crumbs. Cover and chill 20 minutes.
• Pour oil in a 2-quart heavy saucepan; heat to 375º. Fry scallops, in batches, about 1 1/2 minutes or until golden. Drain on paper towels. Serve immediately with lemon wedges and Homemade Tartar Sauce.
• Wine note: "I recommend Honig Reserve Sauvignon Blanc ($20) from California's Napa Valley, or Sancerre Blanc by Pascal Jolivet ($19) from France's Loire Valley. Here are two different styles of Sauvignon Blanc, but both cut through the oil in the tartar sauce and the scallops. Lemon wedges balance any overbearing acidity and allow fruit characteristics to come through in the wine that could otherwise go unappreciated."--Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.

Steps:

• Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
• Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.