Last summer my friend gave me a rice cooker. It was a great gift because I love rice.
Sometimes I make fried rice for lunch or dinner. And sometimes I make an American version with no soy sauce and I add cherry tomatoes. Here it is:
We didn't do it this time, but it tastes really good if you crumble a few strips of bacon on top.
Check out the bottom of the recipe for another photo of my hamster, Clementine. This time it doesn't look like she's sitting in a bed of crab dip. And you can see that for a little hamster she has very big feet.
Rice with Tomato and Egg
1-2 tablespoons of peanut or vegetable oil
1 onion, finely chopped
1 1/2 cups of jasmine or basmati rice
2 eggs, lightly beaten
One cup of cherry tomatoes, halved
Salt and pepper
Prepare 1 1/2 cups of rice in rice cooker. This recipe works well if the rice is cold, but it is also good if the rice is hot.
Heat 1-2 tablespoons of peanut or vegetable oil in a wok. Saute the onion for 2-3 minutes or until the pieces are translucent.
Push the rice to the sides of the wok so you can see the bottom of the wok. Add the lightly beaten egg and leave it until it begins to brown. Once it has cooked, break it up a little with a wooden spoon.
Add the rice and mix everything together until it's heated. Then add the cherry tomatoes and cook one more minute. Season with salt and pepper.