Basil & Tomato Fried Rice

I had some leftover brown rice overnight in the fridge and turned them into a quick meal for two with a handful of basil and cherry tomatoes.  Meat free with no apologies as it is simply delicious.  Basil and tomatoes not only grow well together, they taste good together - something to do with their opposing flavours and aromas.  The sweetness and acidity of tomatoes are complemented by the fresh, mildly anise-like notes of basil.   Brown rice which has a nutty flavour and slightly chewy texture allows them to mingle and brings out their best.

Serves 2

INGREDIENTS

• 1 egg, beaten
• vegetable oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 200g / 7oz cherry potatoes, slice larger ones in half, leave smaller ones whole
• 1 tablespoon light soy sauce
• 300g / 10½oz cooked brown rice*
• a large handful of basil leaves

*You can use white rice instead of brown rice, if like.  Make sure the cooked rice is completely cooled before using.  Leftover rice overnight from the fridge is perfect.

METHOD

1. Heat 1 teaspoon of oil in a wok over medium high heat until hot.  Pour in the beaten egg.  Tilt and swirl the wok to spread it into an even layer.   Cook for about 30 seconds until just set.  Flip and then break up the egg into rough pieces with your spatula.  Remove from the wok and set aside.
2. Add 1 tablespoon of oil to the wok over medium high heat.  When hot, stir fry the onion until softened, about 1 minute.  Add the garlic and stir fry for another 30 seconds.
3. Add the tomatoes.  Cook for 2-3 minutes, tossing them around in the wok together with the onion and garlic until the tomatoes begin to wilt and soften.
4. Add the rice, soy sauce and half the basil.  Stir fry for 3-4 minutes, breaking up clumps gently with spatula.  Let the rice soak up the juice coming out of the tomatoes and coat in oil. 
5. Add the egg and remaining basil.  Give it a final toss to mix.  Remove from heat and serve immediately.