Tamari tomatoes crunchy rice (Print Version)
# Ingredients:
→ Veggies and Flavorings
01 -
Two medium heirloom tomatoes
02 -
Three large garlic cloves
03 -
2 Thai red chilies, take the seeds out
04 -
A 1-inch piece of fresh ginger
05 -
2 long stalks of green onions, more if you'd like
→ Seasonings
06 -
3 tbsp soy sauce or tamari
07 -
1 tbsp rice vinegar
08 -
1 tbsp honey
09 -
2 tsp toasted sesame oil
→ Rice and Oils
10 -
1 cup cooked sushi rice
11 -
1 tbsp neutral oil (like vegetable, grapeseed, or canola)
→ Optional Toppings
12 -
1/4 cup toasted sliced almonds
13 -
1 tbsp crispy chili oil
# Instructions:
01 -
Chop the heirloom tomatoes into tiny squares, about the size of a nail, and put them into a bowl along with their juices.
02 -
Thinly slice the green onions. Toss about 1 stalk (or a big handful) with the tomatoes and put the rest aside for topping later.
03 -
Grate the garlic and ginger super fine using a microplane. Chop the chilies into tiny pieces and throw these into the mix too.
04 -
Pour in the soy sauce, sesame oil, honey, and rice vinegar. Stir it all up. The whole thing will stay a bit runny as the tomatoes keep releasing their juices.
05 -
Put your pan on medium heat, then pour in the neutral oil. Once it’s hot (about 350°F), press the rice into bigger chunks and toss them in. Let one side crisp up for around 4 minutes until golden, then flip them over with a spatula, breaking them up as needed. Cook another 4 minutes until crunchy all around.
06 -
Scoop the crispy rice into a bowl and pile on the tomato mixture. Sprinkle on the almonds, extra green onions, and chili crisp on top if you like. Eat it right away!
# Notes:
01 -
To keep it totally gluten-free, make sure your tamari is labeled gluten-free.