Weekly Winner: Tomato Lovers’ Take on Fried Rice

tomato fried riceThis is the time of year when the farmers that sell the amazingly sweet cherry tomatoes at my local market actually start to recognize me.  I’m sure the rest of their produce is awesome, but I make a beeline right to the cartons of cherry or grape tomatoes.  I cannot get enough of them!

Since I always have them on my kitchen counter, I’m always looking for new dishes to use them in. My new favorite? Tomato Fried Rice. While it would make a lovely side dish to some summery grilled chicken or fish, I was perfectly happy letting it take center stage as a wonderful meatless main course.

This super-easy gem of a dish comes from Bon Appetit. So, before tomato season is over, run, don’t walk to your local farmers’ market and buy these luscious little jewels and make this dish!

Tomato Fried Rice

Serves 4

Ingredients:

  • 4 scallions
  • 1 lb. cherry and/or grape tomatoes of any and all colors
  • Kosher salt
  • 2 Tbsp. toasted sesame oil, divided
  • 3 garlic cloves, finely grated
  • 1½ tsp. finely grated peeled ginger
  • 2½ cups chilled cooked long-grain white or brown rice
  • 3 large eggs, beaten to blend
  • 1 Tbsp. soy sauce
  • Extra-virgin olive oil (for drizzling)
  • Crushed red pepper flakes (for serving; optional)
  • ½ lemon

Procedure:

  1. Trim dark green tops from scallions and thinly slice; set aside.  Thinly slice white and pale green parts; set aside separately.
  2. Quarter any larger tomatoes and halve any small ones..  Place about one-quarter of tomatoes in a small bowl; season generously with salt and toss to combine.  Set aside
  3. Heat 1 Tbsp sesame oil in a large skillet over medium-high.  Add reserved white and pale green parts of scallions and remaining three-quarters of tomatoes and cook, stirring occasionally, until softened and any liquid from tomatoes has evaporated, about 4 minutes.  Mix in garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds.  Add rice and stir to separate grains.  Cook just to heat rice through, about 3 minutes
  4. Scoot vegetables and rice to 1 side of skillet, then pour half of remaining sesame oil into pan. Add eggs and cook, stirring often, until just set, about 1 minute. Mix into vegetables and rice then drizzle in soy sauce and cook, stirring, just until wall combined.
  5. Transfer fried rice to a large bowl or platter.  Drain salted tomatoes, drizzle with olive oil and spoon over rice.  Sprinkle with reserved scallion tops and red pepper flakes (if using) and drizzle with remaining sesame oil  Finely grate zest from lemon over and serve.