We use quite a lot of rice for our everyday cooking. It is relatively quick and easy to cook (even easier with those wonderful sachets of pre-cooked rice and grains) but also because we enjoy it and, of course, it keeps for yonks in the cupboard without taking up too much space. The main thing to remember with cooked rice is that any left over it should be frozen quickly, or refrigerated, then cooked through again very thoroughly the next day, as it can cause food poisoning.
That said, fried rice is so delicious anyway, and as a child it was one of my very favourite suppers. My mother, having lived in the Far East, used to cook am excellent one, complete with the fried egg topping.
If, like us, your tomatoes are now growing abundantly in the garden, you might like this recipe for Tomato Fried Rice courtesy of Cyrus Todiwala – an interesting addition to a meal, or the basis of a meal in itself with meats, egg or fish added.
500g Tilda Pure Basmati Rice
2 medium sized white onions (halved, cored and very finely sliced)
1 piece of fresh ginger
2 tbsp sunflower oil
1 litre hot water
2 tbsp fresh coriander
salt (as desired)
Take a saucepan or a casserole large enough to hold all the tomatoes at one time as well as the rice when cooked
Wash and halve or quarter the tomatoes and add to the pot
Place on the cooker on a high heat & add approximately 500ml of hot or boiling water and boil for eight to ten minutes
Meanwhile in a mortar and pestle make a paste of the ginger & garlic and add to the tomatoes
Either purée the tomatoes or pass through a strainer. A stick blender will purée it fine even with the skin.
Heat the oil in a small pan or kadhai or wok and gently brown the sliced onions.