Recipes | Juicy, acidic and sun-warmed sweet, a perfect summer tomato is a blessing. (via nytimes)
1 yellow onion, peeled and diced into 1/2-inch pieces2 pounds firm, ripe large or cherry tomatoes , cut into 3/4-inch wedges if using large tomatoes1 1/2 cups tightly packed basil leaves2. Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten egg. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set.
4. Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste. Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices. As the liquid cooks off, the rice will char and develop some smoky flavors.
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