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Grow Tomatoes Review: Chinese Purple Tomato Fried Rice Recipe

August 1st, 2009 | Author: Dot

Chinese Purple Tomato Fried Rice

DoT’s Thot: Reminder: Chinese Purple Tomato Homage to Fried Rice

I had some of these beautiful tomatoes on hand a few days ago, when I had the urge to eat fried rice. I selected my largest slicer and decided to enhance my regular fried rice with this special tomato. That turned out to be a fantastic idea. It worked so well and we ate the rice down to every grain that I decided to share this in the review as an idea you might want to try with your special homegrown tomatoes and leftover rice. Having written about the tomato characteristics on a previous post, I have now written the recipe down for you.

Chinese Purple Tomato Fried Rice Ingredients

Chinese Purple Tomato in Fried Rice Cooking in the Wok

Recipe for Leftover Rice Elevated to a Fine Dish with the Addition of Chinese Purple Tomato

I use my leftover rice, but you can make fresh rice and then make the fried rice using that. You can use other varieties of rice, but I happened to have medium grain brown rice leftover from two meals: about 1.5 cups of steamed brown rice and about the same amount of saffron buttered steamed brown rice.

Ingredients Chinese Purple Tomato Fried Rice
- 3 cups of leftover steamed ice
- 1 garlic clove sliced
- 1 -2 tablespoons of olive oil (use lesser amount if your leftover rice has any oil in it, like ny saffron buttered rice)
- 1/2 cup chopped round onion (I used red, but any will do)
- 1 cup chopped celery
- 1/2 cup frozen peas
- 1 Chinese Purple Tomato (about 8 oz.) washed, cored, cut into wedges and cut wedges in half for nice big chunks
- salt and pepper to taste
- a small cup of water (keep it handy to keep rice from burning or getting too dry)
Steps for Fried Rice
- put the olive oil in a small wok
- on medium high heat, saute the garlic until the aroma rises (30 seconds)
- add the onion and celery and saute for a couple of minutes until the onions turn translucent
- stir and add in the leftover rice and stir again
- if the rice is dry or sticks together in one large clump, dribble some water over the rice and break up the lumps (don’t dump a lot in at once, or you will have rice mush — be sparing)
- If the rice sticks right away, turn your heat down to medium or medium low and stir. Add salt and pepper to taste
- When the rice is heated through, add the frozen peas and gently incorporate (medium low heat)
- When the peas are bright green, add the tomato chunks and stir gently. Watch carefully and take it off the heat as soon as the tomatoes are gently warm (if the rice is hot, no more than a minute).
- Put it in a pretty bowl and serve. The rice can be served at room temperature and still be very yummy.
Suggested accompaniment – any good stir fried vegetable dish.
Variations: use other veggies — diced carrot, zucchini, add cilantro, and leftover meats, if you are not vegetarian.

You can use about 8 ounces of any of your favorite tomatoes instead of the Chinese Purple tomato, perhaps chunks of Golden Pineapple tomato or Todd County Amish tomato. Omar’s Lebanese tomato would work well also. Chunks of Flamme tomato or Caramello tomato or one of the Ping Pong tomatoes would work well also. I hope you enjoy this recipe for fried rice.

Aloha, DoT

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