Tamari tomatoes crispy rice (Print Version)
# Ingredients:
→ Veggies and aromatics
01 -
2 big Thai red chilies, seeds removed
02 -
A 2.5 cm piece of fresh ginger
03 -
3 large garlic cloves
04 -
2 medium heirloom tomatoes
05 -
2 large scallion stalks, or more if needed
→ Flavor boosters
06 -
3 tablespoons of tamari or soy sauce
07 -
1 tablespoon of honey
08 -
1 tablespoon of rice vinegar
09 -
2 teaspoons of toasted sesame oil
→ Rice and oils
10 -
1 cup cooked sushi rice
11 -
1 tablespoon of neutral oil (canola, vegetable, or grapeseed)
→ Optional toppings
12 -
1/4 cup toasted slivered almonds
13 -
1 tablespoon of crispy chili sauce
# Instructions:
01 -
Use a microplane to grate the garlic and ginger. Chop the chilies finely and mix them all together.
02 -
Slice the scallions into thin pieces. Take about 1 stalk (roughly 1/2 cup) and stir it into the tomato mixture. Keep the extra for a topping later.
03 -
Cut the heirloom tomatoes into small cubes about the size of a fingernail. Move the diced tomatoes and their juice into a mixing bowl.
04 -
Pour the tamari, sesame oil, vinegar, and honey into the bowl with the tomatoes. Stir everything up well. The mix should stay a bit liquidy since the tomatoes will keep releasing juices.
05 -
Warm a skillet over medium heat and add the neutral oil. Once it reaches about 175°C, break the rice into chunks and lay them in the pan. Let it fry for 4 minutes until the bottom turns golden. Flip the chunks using a spatula, break them up slightly, and cook another 4 minutes till golden and crisp.
06 -
Spoon the crispy rice into a bowl and layer the tomato mix on top. Sprinkle with the reserved scallions, toasted almonds, and chili sauce if you like it spicy. Serve right away and enjoy!
# Notes:
01 -
For gluten-free eaters, make sure to pick certified gluten-free tamari.