Tamari Heirloom Tomatoes with Crispy Rice
If you know someone who doesn't like tomatoes, try serving them this Tamari Heirloom Tomatoes with Crispy Rice dish and see if it changes their mind. These heirloom tomatoes are quickly marinated in ginger, garlic, scallion and tamari and served up with crispy rice. It's a simple, easy meal that goes perfectly with a fried egg.
Ingredients
- 2 medium heirloom tomatoes
- 2 large scallion stalks plus more as needed
- 3 large garlic cloves
- 1- inch knob of fresh ginger
- 2 thai red chilies seeds removed
- 3 tablespoons tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 cup cooked white sushi rice
- 1 tablespoon neutral oil such as canola, vegetable, grapeseed
Optional toppings
- 1/4 cup toasted almond slices
- 1 tablespoon chili crisp
Instructions
- Cut up the heirloom tomatoes into small square pieces, about the size of a fingernail. Transfer the tomatoes and their juices to a bowl.
- Finely slice the scallions. Add about 1 stalk (or 1/2 cup) to the tomatoes. Reserve the rest for topping.
- Use a microplane to grate in the garlic cloves and the ginger. Finely chop the chilies and add them in as well.
- Add the tamari, rice vinegar, honey and sesame oil to the bowl. Stir until everything is well combined. The mixture should be a bit liquidy as the tomatoes continue to release their juices. It'll mix with the other additions and get aromatic and delicious.
- Put a pan on medium heat and add in the oil. Let this heat up to around 350°F then add in the rice in big chunks. Crisp them for 4 minutes on one side, or until they are golden. Then use a spatula to roughly break up the pieces, flip them and cook for another 4 minutes until gold and crispy throughout.
- To serve, add the crispy rice to a bowl and ladle the tomatoes on top. Top with almonds, more scallions and chili crisp, and enjoy!