Trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts; set aside separately. 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.
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.
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 well combined.
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.
This delicious tomato fried rice is an interesting addition to a meal and can be accompanied by many meats, vegetables etc. Courtesy of Cyrus Todiwala.
Fried rice is a triumph of resourcefulness. It’s budget-friendly, all leftovers are welcome, and there’s no strict formula or ingredient list, just stir-frying cooked rice with whatever you have around — eggs, scraps of vegetables, seafood, or meat — and seasoning the lot of it with soy sauce and garlic. This single-skillet/wok dinner is ready to be torn into in 10 minutes.
Hailing from East, Southeast and South Asian cuisine, it has absolutely nothing to do with the vague Italian/Mediterranean terroir of these ingredients, but I have for almost as many years as I’ve made Zucchini, Tomato and Rice Gratin (from a 2008 Gourmet Magazine, so: many) wished it could be a kind of wildly inauthentic Italian fried rice too. The original dish is a bit bit fussy as written — two baking sheets, one pot in which to cook the rice, saute pan for the onions and more, followed by a baking dish for the assembled gratin — and while the rewards for this effort are great, the level of effort ensures I make it approximately once every two years, a shame when all of the ingredients are so readily available in August.
This is the weeknight fix version. There are two general approaches to fried rice, one in which the ingredients are cooked separately to help them maintain their distinct flavors and to ensure each reach the ideal color/texture before assembling in the final stage and the quicker way, each into one pan in a layered manner. I made this both ways. The first, with each ingredient cooked to a brown-edged blister, was unbelievably good… and, quite hideous. Were this a photo-less food blog, it wouldn’t be a thing, but alas, it was. I then made it the quicker way and it’s, perhaps, one degree less hard on the eyes but definitely less complex in flavor. But both were devoured, a filling, delicious bowl of summer comfort food that I expect to be a new staple. I think we all need this for dinner tonight.
I approached the eggs two ways in each batch, half a frying with scrambled eggs within (more kid-friendly) and half with a crispy fried egg on top (hello, ILY).
While I’ve never been in the add-cubed-chicken-to-it camp to bulk up a meal, here, I think it could be excellent if you’re into that sorta thing. But do know without it, you shouldn’t find it to be missing a thing.
To make the rice, I actually used this method and kind of loved it, although everything on my stove cooks in less time.
The slower method: Heat a large, heavy frying pan to medium-high heat. Once hot, add 1 tablespoon oil, then onion and cook, stirring, for 5 to 10 minutes, until quite browned at edges. Season well with salt and pepper. Add garlic and cook 1 minute more. Scrape onion and garlic into a bowl.
Add another tablespoon oil to pan. Add zucchini and spread evenly in pan. Season well with salt and pepper and cook, not stirring at all, until beginning to blister in brown spots underneath, about 3 to 5 minutes. Stir and flip zucchini, then add thyme, and cook for 3 to 5 minutes more, until there are browned spots throughout. Add tomatoes and cook for 2 to 3 minutes. Scrape zucchini and tomatoes into a bowl.
Add another glug of oil to the pan and add rice, pressing it in one layer. Cook until beginning to brown and crisp underneath, about 5 to 7 minutes. Give it a stir, season it well with salt and pepper, and repeat the press-and-crisp process for a few more minutes. Return onion/garlic and zucchini/tomatoes to pan and cook together for one minute. Stir in half of parmesan and parsley.
Both methods, for scrambled eggs: My super-lazy method is to push the fried rice to the side and crack eggs directly into the cleared area. Use a fork or spatula to break them up and half-scramble them (I like them a little unmixed) in the pan, then stir the chopped scramble back into the fried rice. Serve with remaining parmesan on top.
Both methods, for fried eggs: First scoop the rice into bowls or onto plates before cooking them as you prefer (or as I prefer), and top each portion with an finished egg. Serve with remaining parmesan on top.
Basil is actually quite a delicate herb and a rather fussy one at that – it doesn’t like to be cooked (loss of flavour, turns black, limp and sad) so to get good basil flavour into anything it needs to be used fresh.
So to make a Tomato Basil Rice that actually does taste of basil, I get it in there 3 ways:
Dried Basil sautéed with the onion and garlic
A generous sprig of basil cooked with the rice and
A good hit of fresh basil right at the end just before serving.
Heat 2 teaspoons vegetable oil in a skillet over medium heat cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.
This Classic Thai Fried Rice recipe includes scallions, yellow onion, garlic and garnishes of cucumber, tomato, cilantro, and lime wedges for a delicious Thai meal!
You can make Thai Basil Fried Rice, by adding 2 cups of torn Thai basil leaves to the dish when the rice finishes cooking, take it off the heat and quickly add the basil leaves. Stir the leaves in with the rice and they will wilt and be ready to eat. Do this between steps 3 and 4 above.
Nutrition information has been auto-calculated for your convenience.
Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. I can't wait to see your version!
This quick and easy vegan Mexican fried rice is so much fun to make and eat! Its my take on the traditional Mexican rice. I used peas instead of corn because I love how delicious it tastes with rice. Eat it for lunch, as a side dish and part of a meal prep recipe.
I made this recipe for a guest post on Jenny Melrose Family’s Blog. Reprinted on Healing Tomato with permission
I am a rice aficionado and I have made no apologies for it. Being Indian, rice is in my blood!
This time, I am making a twist on the traditional Chinese fried rice and making a Mexican version of this popular rice dish. Doesn’t it look so colorful?
Side note: I have a pineapple fried recipe that you will absolutely love. Its sweet and spicy which is an irresistible combination.
This is one of those delicious Mexican recipes that makes everyone in my home drool just looking at it. They made sad faces when I told them they couldn’t eat it until after I the photo shoot!
Its funny because it happens so often in my home and in the homes of almost all food bloggers! The camera always gets to “eat” it first with its lens eye!
This rice is always popular when I make it at home. We like to put it in enchiladas and even quesadillas. This rice is so versatile and easy to make that you just might end up making it everyday and never get bored with it.
Why is it called Fried Rice?
So, why is it called fried rice? Well, its because of how the rice is cooked initially. When I add the rice, I stir-fry it for a few minutes before I add the water. This makes them slightly crispy and also less soggy.
The Mexican flavors in this recipe include taco seasoning. I have also used fajita seasoning and even Cuban seasoning. The possibilities are limitless!
For the rice, I went with basmati rice. Its my favorite rice and I rarely use any other types of rice. If you don’t have basmati, any long grain rice will work in this recipe. If you are health conscious, go with long grain brown rice. The only thing to keep in mind is that the rice might require a little less water than my recipe below.
If you are looking for Cinco de Mayo recipes, this Mexican fried rice will work with almost any meal on your menu. It’s the right side dish for any meat recipe or wrap it in a tortilla and enjoy it as a vegan burrito.
Do you notice that I put peas in it? This seems completely against the grain, I know. But, it really adds to the flavor of the rice and I wanted to try something other than corn in this recipe. This is the second time I have used peas in rice. My coconut rice recipe is tastier because of the peas.
Corn is the safe choice, so, if you are not a fan of peas, then, definitely substitute it for peas. But, I ask you to try it once and see how good they taste. Use baby sweet peas for best results.
MAIN INGREDIENTS OF THIS RECIPE:
- Chicken breast, rice, tomato, olive oil, onion
HOW TO MAKE FRIED CHICKEN BREAST WITH TOMATO RICE:
Cut the chicken breasts into pieces and season with salt, chopped garlic, lemon juice, saffron and pepper. Let marinate about 30 minutes.
For the rice: Meanwhile, place the olive oil, the chopped onion and the tomato cut into small chunks in a saucepan and saute over low heat until the tomato start to break down. Add the rice and season with salt. Stir and let fry for about one minute. Pour the water (twice the rice volume) and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 to 12 minutes.
In a frying pan, place the olive oil and the chopped onion and saute over low heat until the onion start to turn slightly golden. Add the brown sugar and the chicken pieces together with the marinade. Stir and fry over medium-low heat about 10 minutes until the chicken start to turn slightly golden brown. Then, add the rice to the skillet, stir and turn off the heat. Sprinkle with oregano and serve.
Sweet and savory tomato-based fried rice wrapped in a soft thin omelette, this western-influenced Japanese dish Omurice or Omelette Rice is popular among Japanese people of all ages. Inspired by the Japanese drama – Midnight Diner.
a Japanese rendition of ‘mash-up’ comfort food at its best. It’s got grain, vegetables, proteins, and a big bright sunny disposition, enough to make a fried rice fiend wake up hungry.
This delicious Omurice was featured on the popular Japanese TV drama called “Shinya Shokudo (深夜食堂)” or “Midnight Diner: Tokyo Stories” which is available on Netflix.
Midnight Diner features dishes that are more representative of Japanese home-cooked recipes that you might not have seen in your local Japanese restaurants. “Omelette Rice” episode is Season 1, Episode 4 on Netflix.
オム レツ) and Rice (raisu, ライス ). In this recipe, fried rice is seasoned with the sweet and sour flavor of ketchup and tomato puree, and tucked inside a thin blanket of a golden fluffy omelette. It’s sweet and savory, the whole ensemble of Omurice is just so comforting to many Japanese people that it is considered one of the most popular yoshoku(western-style Japanese food).
Yoshoku started to appear around the Meiji Era (1868–1912) after Japan ended its isolationist foreign policy and opened the ports to the West. Tonkatsu, Korokke, Hambagu, Curry Rice, Doria (rice gratin), Cabbage Roll, Spaghetti Napolitan, and Omurice are just some of the familiar dishes in the category. They have katakana names to emphasize their foreignness, using the word “raisu” (ライス, rice) instead of “gohan” (ご飯, rice) for example. Another easy way to tell these dishes apart? They are often served with fork, knife, and spoons, instead of chopsticks.
At the time, foreign ingredients were difficult to find in Japan so people made yoshoku using local ingredients. Even though the dishes may look like western dishes, the taste is still distinctly Japanese. I think that has unintentionally made yoshoku dishes uniquely Japanese.
You may have noticed the abundant use of ketchup in western-style Japanese dishes. Brought in by the American army who came to Japan after World War II, ketchup was used in dishes to replace tomato sauce which was not easily accessible then. Since it is convenient and tasty, ketchup continues to become the mainstay in the Japanese kitchen pantry.
In general, there are two ways to make Omurice. The original one called Ganso Omurice (元祖オムライス) is to wrap the fried rice with a thin omelette, like the one I shared today. Some people prefer light yellow omelette (no burn spot), but I personally prefer my Omurice to have a slightly golden color (which adds flavor) and the omelette is still creamy soft on the inside.
The second style of Omurice is called Fuwatoro Omurice (ふわとろオムライス). First, you make ketchup fried rice and transfer it to the plate. Then you make the omelette, and while it’s fluffy (fuwa) and runny (toro), place it on top of the ketchup fried rice. Before serving, you slice the center of omelette and runny egg yolk to cover the fried rice. You might have seen this style of Omurice in the movie Tanpopo. Hence, it’s also called Tanpopo Omurice (タンポポオムライス).
Which one is your favorite style?
The cooking method for Omurice is really quite simple. It’s a perfect quick one-dish meal for busy moms, college students, and singles as you can whip it up in a short time. Trust me, nothing beats good fried rice with fluffy egg. I hope you enjoy making Omurice at home!
So many times I get disappointed when I order rice off the menu at a Mexican restaurant. Well, you won’t be disappointed in this, because we’re going authentic style!
I like to use a long grain white rice. A lot of folks are going to put this in a sauce pot, but I’m a cast iron kind of feller, so I am going to cook it in a 12-inch Dutch oven.
We need to start with 3 tablespoons of corn oil and put it in the Dutch oven. Let that get good and hot and then we’re going to toast this rice until it gets a pretty even light golden brown. As it cooks it will give a nice nutty aroma. You’ve got to constantly stir the rice ’cause we don’t want it to burn.
Constantly stirring, toast the rice until it gets gold and brown.
Don’t be going out and buying a can of that tomato paste – no! We’re making a homemade red sauce. Be sure to roast the tomato, garlic and serrano peppers, which will help bring out their flavors. You can roast these over a flame or like I did, just in a cast iron skillet until they get blistered and a little charred.
Roast the veggies a little before blending them in a sauce.
Add those roasted veggies along with a small onion, ¼ of a cup of warm water, a crushed ancho chilie, 1/2 teaspoon oregano and 1/2 teaspoon cumin to a blender or food processor. Blend that all up until it gets good and smooth!
After you’ve toasted the rice, go ahead and add that red sauce along with 1 1/2 cups warm water. A lot of folks will cook this in a chicken broth- but the best to use is Knorr’s chicken bouillon. Stir in 2 1/2 teaspoons of that to your mix.
Constantly stirring, bring the rice back to a boil.
Get the rice to a good boil, be sure to stir constantly.
When it comes to a good boil, cover with a lid and turn the heat to its lowest setting. Get your timer out and let it cook 20 minutes.
Don’t touch it, don’t think about it, don’t look at it! Just leave it alone for that 20 minutes.
Then, turn the heat off and remove the lid to let the steam release. Quickly replace the lid and let the rice set for an additional 10 minutes.
After that, give it a little fluffing with a fork. Now, traditionally this would have green peas and carrots in it, so you can sure add them if you want, but I like my rice just like it is.
So, this is a done deal! Enjoy the rice, and don’t forget to check the video for a step by step how-to and a tour of our camp! Be sure and share the recipe and the food ’cause it’s about bringing folks together!