Basil and Tomato Fried Rice
Ingredients
- 4 eggs
- Kosher salt and black pepper, to taste
- Canola or vegetable oil
- 1 yellow onion, peeled and diced into ½-inch pieces
- 4 garlic cloves, peeled and finely chopped
- 1 to 2 bird’s-eye chiles (or other hot chiles), deseeded and finely chopped
- 2-pounds firm, ripe large or cherry tomatoes, cut into ¾-inch wedges, if using large tomatoes (see note)
- 5 to 6 cups cooked leftover rice, preferably jasmine
- 2 tbsp. soy sauce
- 1-½ cups basil leaves, tightly packed
Instructions
- In a bowl, whisk the eggs with ½ teaspoon salt.
- Heat a large wok, 12-inch well-seasoned cast-iron or non-stick skillet over medium-high.
- When hot, add 1 tablespoon of oil; pour in the beaten egg.
- Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set.
- Break up the egg slightly; remove from the wok; set aside.
- Heat the wok over high heat and add 2 tablespoons of oil, along with the onions; stir-fry for 1 minute, until slightly softened.
- Add the garlic and bird’s-eye chile; stir for 15 to 30 seconds, until fragrant.
- Next, add the tomatoes and 1 teaspoon of salt; cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened; reduce heat to medium-high if it starts getting too smoky or the garlic begins to scorch.
- Add the rice, soy sauce and half the basil; season with 1 to 2 teaspoons of salt, or to taste.
- Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices.
- As the liquid cooks off, the rice will char (though less so if using a nonstick pan) and develop some smoky flavors.
- Add the egg and remaining basil; toss for 1 minute.
- Turn off the heat and check seasonings, adding black pepper and salt, if needed.
- Serve immediately.
Notes
If using cherry tomatoes, cut up 5 or 6 of them to add moisture during cooking. The rest can be added whole, as they will burst during the latter part of cooking.
