Ignite Magazine | Spring 2017

Page 24

FOOD FOR THOUGHT

TASTES LIKE HOME BY ELAINE GUREGIAN

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irst-year College of Medicine student Cynthia Pung spends long hours at the library. She’s also busy with the Association for Women Surgeons, the Internal Medicine Interest Group and Doctors for Refugees — a special interest of hers, since her father and mother came to Ohio from Cambodia and China, respectively. She learned to make Chinese fried rice from her parents, who own and run two local restaurants. Whenever she makes rice at her apartment in The Village, she cooks a little extra so she can whip up this favorite comfort food at any time. Pung calls the dish “an absolute staple” of visits to her parents or to cook at school. She says, “It’s super quick and easy to make, which is perfect for when you’re busy studying and don’t have much time to cook. It’s totally customizable to whatever you have lying around in your kitchen or refrigerator, so the combinations are limitless!”

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