Basil and Tomato Fried Rice

1. Scramble the Eggs

Crack the eggs into a bowl, add a half teaspoon of salt, and whisk them until well combined. Heat a tablespoon of oil in a wok or large skillet over medium heat. Pour in the eggs and let them sit until the bottom sets, then gently stir until slightly set but still soft. Transfer to a plate and set aside.

2. Sauté Onions

In the same wok, heat another two tablespoons of oil and sauté the diced onions until they start to soften and turn translucent.

3. Add Garlic and Chiles

Add the garlic and bird’s-eye chiles to the onion, stirring quickly to prevent burning and to release their fragrances.

4. Cook Tomatoes

Introduce the tomatoes to the wok, season with a teaspoon of salt, and cook for 3 to 4 minutes, stirring occasionally, until they soften and release their juices.

5. Stir-Fry the Rice

Add the cooked jasmine rice to the wok, drizzle with soy sauce, and scatter half of the basil leaves into the mix. Stir-fry for 5 to 6 minutes, allowing the rice to char slightly and soak up the tomato juices.

6. Combine Eggs and Basil

Fold in the previously cooked eggs and the remaining basil leaves, tossing everything together for about a minute. Season with black pepper and a pinch of salt if needed.