Basil and Tomato Fried Rice

cooking.nytimes.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

4 eggs

Kosher salt (such as Diamond Crystal) and black pepper

Neutral oil, such as canola or vegetable oil

1 yellow onion, peeled and diced into ½-inch pieces

4 garlic cloves, peeled and finely chopped

1 to 2 bird’s-eye chiles (or other hot chiles), deseeded and finely chopped

2 pounds firm, ripe large or cherry tomatoes (see Tip), cut into ¾-inch wedges if using large tomatoes

5 to 6 cups cooked leftover rice, preferably jasmine

2 tablespoons soy sauce

1½ cups tightly packed basil leaves

Directions at cooking.nytimes.com

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