Tomato Fried Rice

30 minutes meal · 5 ingredient recipe · asian · asian cuisine · asian dish

Prep 1

This is inspired from a NYTimes cooking recipe – an app that I have been scouring for inspiration instead of wasting time on Instagram.

I saw a tomato rice recipe that inspired me to take a twist on it. Tomato and soy sauce is a wonderful combination and not used enough in my opinion.

The tomatoes are blistered gently in a pan with flavours of ginger and garlic, and the a touch of soy sauce, with scrambled eggs, rice, veggies (mushroom works best here in my opinion), spring onions and toasted black sesame seeds – a beautiful umami dish.

INSTRUCTIONS

1 In a pan, warm the oil and butter together

2 Add the garlic and fry until golden

3 Place the tomatoes face down, sprinkle salt, add ginger, and cover the pan with the lid

4 Keep the heat on medium-low and let the tomatoes cook for up to 10 minutes

5 Then stir the tomatoes, pressing down gently for the juices to flow

6 Then push the tomatoes and garlic to the sides of the pan and crack the eggs into the center and scramble gently

7 Then add the soy sauce and stir all together

8 Add the rice and gently stir with a fork to mix

9 Sprinkle spring onions and sesame seeds on top and serve

ingredients

¾ cup cooked rice
1 tsp sesame oil
2 tomatoes, roughly chopped
¼ tsp salt
½ tsp butter
2 cloves garlic, minced
1 tsp ginger, grated
Handful of spring onions
2 eggs
1 tsp soy sauce
Chilies – optional
Chopped vegetables – optional
2 tsp black sesame seeds – lightly toasted

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