There aren’t many foods that I adore more than rice.
I loved rice so much as a child that my parents nicknamed me fan tong. The literal translation is “rice bucket.” Not the cutest, nor most charming thing to call a little girl. I did love my rice so it was fitting.
But, (and I discovered this years later) apparently when you call someone fan tong in Taiwan is means that you are calling them an idiot or good for nothing.
I’m just going to assume that my parents meant it in an endearing way.
Today, I still love my rice. My favorite part of a Cuban meal are the black beans and rice. My favorite part of a Persian meal is the basmati rice. And I almost prefer the rice over the fish when I comes to sushi, especially nigiri.
My sweet pup, Roxie, is just like her momma. She lives for food. Hence, the need for her to go on a diet right now. She loves keeping me company in the photo studio.
It’s one of her favorite things to do. I would like to think that it’s because she loves me so much, but in reality I think she’s secretly hoping that I accidentally drop some food on the floor for her to gobble up. Sorry girl, I’ve gotten pretty good at keeping things neat and tidy when I do my shoots now.
This fried rice recipe is one that my dad taught me a few years ago and it’s my favorite version of fried rice. There are so many ways to make fried rice, and when you’re (mostly) a vegetarian you get creative with the ingredients.
Tomatoes are a main ingredient, which is not commonly found in Asian fried rice recipes. But, I love the moisture and juiciness that it brings to the dish. You can also substitute zucchini for the cucumber in this recipe, I prefer the cucumber because it stays crunchy and I love the sense of freshness that it adds.
I make this fried rice about 2-3 times a week for lunch because it’s just that good and easy to make. It’s one of my staples, and can be easily served along with a tofu dish or some sauteed vegetables for a weeknight dinner.
What is your ultimate comfort food? Mac and cheese, mashed potatoes and a good bowl of tofu soup are a few of my other comfort foods.
|Tomato Cucumber Fried Rice||
- 1/3 cup Jasmine rice, uncooked
- 1 cup water
- vegetable or canola oil
- 1 large egg
- 1 clove garlic, minced
- 1/2 yellow onion, diced
- 1 small tomato, cut into small pieces
- 1/3 cup cucumber, diced
- 2 tablespoons soy sauce, or to taste
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- Place the Jasmine rice and water in a rice cooker and set to cook. Or, heat in a small pot on the stove over medium heat until the rice is cooked.
- Heat about 1 teaspoon of oil in a small pan and scramble the egg. Set aside.
- Heat about 2 teaspoons oil in a wok over medium high heat.
- Add the garlic and onion to the wok and saute for about 1 minute.
- Add the cucumber to the wok and saute for another 2 minutes.
- Add the tomato, rice, egg and soy sauce to the wok and mix well while cooking for another 2 minutes.
- Add the sugar and mix well, let cook for about 30 seconds.
- Add the sesame oil, mix well and let cook for another minute.
- Serve and enjoy!