Ingredients
4 eggs
Kosher salt
black pepper
Neutral oil
1 medium yellow onion (peeled and diced into 1/2-inch pieces)
4 cloves garlic (peeled and finely chopped)
1 - 2 bird’s-eye chiles (deseeded and finely chopped)
2 tomatoes (cut into 3/4-inch wedges if using large tomatoes)
5 - 6 cooked leftover rice
2 tbsp. soy sauce
1 1/2 basil leaves
Directions
- 1
Whisk the eggs with 1/2 teaspoon salt.
- 2
Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high.
- 3
Add 1 tablespoon of oil, then pour in the beaten egg.
- 4
Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set.
- 5
Break up the egg slightly, then remove from the wok and set aside.
- 6
Heat the wok over high.
- 7
Add 2 tablespoons of oil, along with the onions, and stir-fry for 1 minute, until slightly softened.
- 8
Add the garlic and bird’s-eye chiles and stir for 15 to 30 seconds, until fragrant.
- 9
Add the tomatoes and 1 teaspoon of salt, and cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened.
- 10
Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste.
- 11
Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices.
- 12
Add the egg and remaining basil and toss for 1 minute.
- 13
Turn off the heat and check seasonings, adding some black pepper and more salt if needed.
- 14
Serve immediately.