Serves 4–6

This fried rice dish uses fish sauce, rice vinegar, and red pepper flakes to add spark. The recipe does not call for any meat, but if you have any left over by all means use it here!

Fried Rice with Tomatoes

3 tablespoons vegetable oil

1 whole boneless, skinless chicken breast, cut into bitesized pieces

1 clove garlic, minced

1 medium onion, slivered

2 eggs

4 cups cooked rice

1 tomato, cut into 8–10 wedges

1 green onion, trimmed and sliced

2 teaspoons soy sauce

1 teaspoon fish sauce

1 teaspoon sugar

1 teaspoon ground white pepper

  1. In a large skillet or wok, heat the vegetable oil on medium-high. Add the chicken pieces and the garlic, and stir-fry 1 minute.
  2. Add the onion and continue to stir-fry for an additional minute.
  3. Break in the eggs, mixing well.
  4. Stir in all the remaining ingredients; stir-fry for 2 more minutes.
  5. Serve immediately.

illustration Storing Cooked Rice

Cooked rice is very susceptible to spoilage. It should not be left at room temperature longer than it needs to be for serving, and should not be stored in the fridge for more than 3 days (in an airtight container). Rice can also be frozen in an airtight container for up to 6 months.