Asian Tomato Fried Rice
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes
Cooking time: 15 minutes
- Oil for frying
- 2 eggs, beaten
- 1 onion, peeled and diced
- 2 garlic cloves, peeled and diced
- 2 Lup Cheong sausages or 3 rashers of bacon, sliced
- 4 cups day old cooked rice
- 4 tablespoons tomato paste
- 2 tomatoes
- 3 tablespoons fish sauce
- 1 cup peas
- 1-2 tablespoons chilli sauce
- Sesame oil
- 1 teaspoon sugar
- White pepper
- 1/2 cup sliced green onions
Step 1 - Place the beaten eggs in a squeezy bottle or place in an empty milk carton and cut a little hole out to pour it in a thin stream. Heat a large frypan or wok on medium high heat and add oil. Make a cross hatch pattern with the egg.
Don't worry if your first one isn't perfect, by the third or fourth you'll have the hang of it. Lift the omelettes gently and place on a plate for later. You will actually make about 4 or 5 with this.
Step 2 - Blend the tomato paste and tomatoes together until smooth. Add more oil to the pan and saute the onion and garlic until fragrant. Add the Chinese sausages or bacon and fry until cooked. Add the rice and fry. Turn the heat to high, add the tomato and tomato paste mix and stir to cover the rice.
Add the fish sauce for flavour and then the peas. Add some more oil if you are finding that it is sticking. Add the chilli sauce, sesame oil, sugar and white pepper to taste. Add more fish sauce if you need more saltiness or add more sugar if it isn't quite balanced enough (it depends on your taste and how sweet the tomatoes are). Save two of the nicest lacy omelettes and cut up the rest and toss throughout the rice along with the green onions.
Step 3 - Place on a plate and drape the two lacy omelettes on top.