Tomato Egg Fried Rice

Tomato Egg Fried Rice

Ingredients

• 3 1/2 cups previously cooked long grain white rice
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• 3 large eggs
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• 1/2 teaspoon Asian sesame oil
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• 1/2 teaspoon salt
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• Black or White Pepper, to taste
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• 1 medium onion, chopped
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• 1 tablespoon soy sauce, or according to taste
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• 3 medium tomatoes, chopped into small pieces, seeded or unseeded as desired
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• 3 tablespoons peanut or vegetable oil, for stir-frying
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• 2 green onions, finely chopped
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• Additional salt, pepper, and/or sesame oil to taste if desir

HOW TO COOK

1.               In a small bowl, beat the egg with sesame oil, salt, and pepper.

2.               Add 1 tablespoon oil to a preheated wok, tilting the wok and swirling the oil so that it covers the bottom. When the oil is hot, add the eggs. Cook, stirring until they are lightly scrambled but not too dry. Remove and clean out the pan.

3.               Heat 2 tablespoons oil in the wok, again tilting the wok so that the oil covers the bottom. When the oil is hot, add the chopped onion. Stir-fry for about 2 minutes, until the onion begins to soften.

1.               Add the rice, spreading it out in the pan. Let cook briefly, then turn and stir until it is completely heated through (about 3 minutes).

2.               Add the tomato and stir-fry for a minute, gradually incorporating it into the rice.

3.               Add the eggs back into the pan and stir to mix in with the rice and tomatoes. Stir in the green onion and soy sauce.

4.               Taste and season with additional salt, pepper, and/or sesame oil if desired. Serve immediately.