Tomato rice: the perfect pantry staple. It can be made with whatever you have in the pantry/fridge/freezer and requires really minimal effort to throw together—and it ends up with a really amazing, flavor-packed meal.
Ingredients:
- Shallots, minced
- Garlic, minced
- Ginger, minced
- 4 tbsp soy sauce
- 3 tbsp oyster sauce
- 3 tbsp dark soy sauce
- 2 cups of rice
- 1.5 cups of water
- 1 big tomato (or canned tomato)
- 1 bag of frozen veggies (or fresh)
- 1 cup of mushrooms (optional)
- 4 sausages, sliced into small pieces (or a different meat)
- Green onions (optional)
Directions:
- In a medium sized metal pot with a lid, begin sauteing shallot. Add garlic and ginger and cook until fragrant.
- Add soy sauce, oyster sauce, and dark soy sauce. Keep stirring until the sauce is bubbling. The longer you cook this sauce to thicken it, the stronger the flavor.
- Add rice and stir into sauce to coat the rice. Add the water and mix thoroughly.
- Cut a cross on the tomato and place in the middle of the pot, pushing it down slightly into the rice.
- Place the other contents of the rice (veggies, sausage, mushrooms—or whatever you have) around the tomato, totally covering the rice.
- Bring to a simmer and cover pot with the lid. Cook for about 30 minutes.
- After 30 minutes, take off the lid and stir the rice. If the rice needs more time, continue cooking until done.
- Mix thoroughly before serving, ensuring to mix in some of the extra crispy dark rice at the bottom of the pot. Serve with green onions, a side veggie, or as-is.
Recipe based on X, with modifications to taste.
yikesadoodle! 