Equipment
Ingredients
Base and Proteins
- 400 g jasmine rice, cooked and chilled
- 2 eggs
- 30 ml neutral cooking oil
Aromatics and Produce
- 200 g cherry tomatoes, halved
- 15 g fresh basil, torn
- 2 scallions, thinly sliced, whites and greens separated
- 3 garlic, minced
Seasoning Sauce
- 15 ml light soy sauce
- 15 ml vegetarian oyster sauce
- 5 ml toasted sesame oil
- 1 g white pepper, ground
Nutrition (per serving)
Method
In a small mixing bowl, beat the eggs lightly until the yolks and whites are fully combined.
Heat the wok over medium-high heat. Add half of the neutral oil. Pour in the eggs and fry until fully cooked and set, ensuring the eggs reach a safe internal temperature of 74C/165F. Break them into bite-sized chunks with the spatula, then remove from the wok and set aside.
Wipe the wok clean if necessary, then return it to medium-high heat with the remaining neutral oil. Add the minced garlic and the white parts of the scallions, sautéing briefly until highly fragrant.
Increase the heat to high. Add the halved cherry tomatoes and sear them quickly so they blister slightly without turning to mush.
Add the chilled cooked jasmine rice to the wok. Stir continuously, pressing the rice against the sides of the wok with the spatula to break up any clumps and warm the grains through.
Pour the light soy sauce, vegetarian oyster sauce, toasted sesame oil, and white pepper over the rice. Mix vigorously to ensure every grain is evenly coated in the seasoning and the tomato juices.
Return the cooked eggs to the wok along with the scallion greens. Turn off the heat completely. Fold in the torn fresh basil leaves, allowing the residual heat of the rice to gently wilt them.
Plate the fried rice immediately while piping hot. Serve as a complete meal or a vibrant side dish.
Chef's Notes
- Day-old, chilled rice is non-negotiable for authentic fried rice texture. As the rice cools, its starches retrograde, making the grains firm enough to withstand high-heat stir-frying without turning to mush.
- For the best flavor, utilize ripe, in-season summer tomatoes. Cherry or grape tomatoes are highly recommended over slicing tomatoes because they hold their shape under high heat and release less unwanted water.
- Adding the fresh basil completely off the heat preserves its delicate volatile oils, preventing the leaves from bruising, turning black, and developing a bitter flavor.
- Mushroom-based vegetarian oyster sauce provides a deep umami backbone that perfectly bridges the gap between the sweet acidity of the tomatoes and the savory notes of the soy sauce.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Microwave in 1-minute bursts until steaming, or re-toss in a hot skillet with a splash of water to revive the rice.
