Tomato Fried Rice

Ingredients for Tomato Fried Rice

• 4 spring onions

• 450g cherry and/or grape tomatoes of any and all colours

• Sal kosher

• 2 tablespoons toasted sesame oil, divided

• 3 garlic cloves, finely grated

• 1 1/2 teaspoons finely grated peeled ginger

• 475g chilled cooked long-grain white or brown rice

• 3 large eggs, beaten to blend

• 1 colher de sopa de molho de soja

• Extra-virgin olive oil (for drizzling)

• Crushed red pepper flakes (for serving

• optional)

• 1/2 lemon

Trim dark green tops from spring onions 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 tablespoon sesame oil in a large skillet over medium-high. Add reserved white and pale green parts of spring onions and remaining 3/4 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 spring onion tops and red pepper flakes (if using) and drizzle with remaining sesame oil. Finely grate zest from lemon over.

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