Tomato & Egg Fried Rice

A few notes on the ingredients.

RICE: You can use any type of rice you want: brown, wild, Japanese, basmati, jasmine. Just make sure you use leftover, cooked rice that has been refrigerated overnight. This helps dry out the rice so that when you fry the rice (and add the soy sauce) it doesn’t become a sticky, gooey, glumpy mess.

TOMATOES: I like using roma tomatoes, because of the relatively few seeds and a meatier texture. Watery tomatoes can be used, just remember that the more liquid you have in the fried rice, the more soggy/sticky the final dish will be. In fact, I remove all the seeds from the tomatoes before I dice.

1. Separate the rice grains with your hands or a fork so that there are no large clumps.

2. Heat a large saute pan or wok over high heat. When hot, add just 1 tablespoon of the cooking oil. Pour in the eggs and scramble lightly until the eggs are about just about cooked. Remove the eggs to a bowl and set aside.

3. Return the same pan to high-heat and add the remaining 1 tablespoon of the cooking oil. Add the green onions and stir fry for 15 seconds until fragrant. Add the diced tomato and continue stir frying.

4. Add in the rice and the cooked eggs and stir to mix all of the ingredients well. Spread the rice out all over the surface of the pan and just let cook for 1 minute. Flip and stir the rice again, spread out again and let cook for 1 minute. Pour in the soy sauce and stir fry until all ingredients are mixed well. Taste, season with black pepper and add additional soy sauce if needed. The rice is done when each grain of rice is heated through completely.