Tomato and Garlic Fried Rice

Ingredients

• 2 largetomatoes, quartered, with seeds and pulp removed and discarded
• 1 largeonion, roughly chopped
• 30 ml (2 tablespoons)olive oil
• 600 g (3 cups)leftover cooked rice
• 3 clovesgarlic, minced
• 15 ml (1 tablespoon)tomato paste
• 2.5 ml (1/2 teaspoon)salt
• 1.25 ml (1/4 teaspoon)ground black pepper
• 15 g (1/4 cup)green onions, sliced
• 15 ml (1 tablespoon)fresh lime juice
• to tastefresh parsley, chopped, for garnish

Instructions

1. 1

   Purée the vegetables

   Put the tomatoes, onion, olive oil and garlic in a food processor. Pulse until finely puréed.

2. 2

   Heat the mixture

   Pour the purée into a large frying pan and set it over a medium heat.

3. 3

   Reduce the purée

   Stir in the tomato paste, salt and black pepper. Bring the mixture to a bubbling simmer, then cook for 3–5 minutes, stirring, until some of the liquid from the tomatoes and onion has reduced.

4. 4

   Coat the rice

   Add the cooked rice and stir it into the tomato and onion mixture until it is thoroughly coated.

5. 5

   Heat the rice

   Cook for a further 3–5 minutes, until the rice is heated through.

6. 6

   Add green onions

   Take the pan off the heat. Toss in the green onions, reserving a few for the garnish.

7. 7

   Garnish and plate

   Spoon the rice onto plates. Garnish with the reserved green onions and parsley, then squeeze or drizzle over a little fresh lime juice.

8. 8

   Serve straight away

   Serve immediately.

What is tomato and garlic fried rice?

This is a quick, North American-style side dish built around cooked rice tossed with a tomato, onion and garlic purée. Rather than relying on a long cooking process, it brings together familiar savoury flavours in a single pan.

The puréed vegetables make a saucy coating, while tomato paste gives it extra depth. Green onions, parsley and lime brighten the rice just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 3g protein, 28g carbs, 5g fat.

Most of the carbohydrate comes from the cooked rice, while olive oil supplies most of the fat. The rice and vegetables contribute a little protein, but the dish is primarily a side; balance the plate with a protein-rich main and extra vegetables.

Why use leftover rice?

Cooked rice: Leftover rice is ready to add straight to the pan, which helps keep this dish within its short cooking time. Break up any large clumps as you stir so the tomato mixture can coat the grains evenly.

Freshly cooked rice: If using it instead, let it cool and lose some steam before adding it; very moist rice can make the finished dish softer.

Getting the tomato mixture right

Tomato preparation: Removing the seeds and pulp helps limit excess liquid. Pulse the tomatoes, onion, olive oil and garlic until finely puréed, without processing longer than needed.

Reducing: Let the purée bubble for 3–5 minutes with the tomato paste and seasonings. It should lose some of its watery excess before the rice goes in.

Heating and coating the rice

Even coating: Add the rice once the purée has reduced, then stir well to distribute it through the pan. Use a broad pan if possible so the rice can be mixed without spilling.

Doneness: Cook for another 3–5 minutes, stirring, until the rice is hot throughout. Avoid leaving it on the heat longer than necessary, which can dry it out.

Finishing with herbs and lime

Green onions: Stir most of them in after taking the pan off the heat, keeping a small amount aside for the top. This preserves their fresh flavour and gives the dish a little colour.

Lime and parsley: Add these as the rice is plated. The lime's sharpness balances the mellow, savoury tomato and onion base.

What to serve with it

Serve the rice alongside grilled or roasted vegetables, fish, chicken or beans. Its tomato and garlic flavours work well with simply seasoned mains.

For a more substantial plate, pair it with a protein-rich dish and a crisp salad. Serve the rice as soon as it is garnished.

Recipe notes & tips

• Use a large frying pan so the rice is easy to stir and coat.
• Pulse the vegetables until fine, but stop before they become completely liquid.
• Let the tomato mixture reduce until it looks less watery before adding the rice.
• Break up clumps of leftover rice before stirring it into the pan.
• Reserve a few green onions so the plated rice has a fresh garnish.
• Add the lime just before serving for a bright finish.

Variations

• Add chilli: Stir in finely chopped fresh chilli with the garlic for a spicier rice.
• Use coriander: Swap the parsley garnish for chopped fresh coriander.
• Add peas: Stir in cooked peas with the rice for extra colour and texture.
• Make it smoky: Add a pinch of smoked paprika with the tomato paste.
• Add egg: Scramble an egg separately and fold it through the finished rice.

Common mistakes to avoid

• Leaving excess tomato liquid: Cook the purée for the full 3–5 minutes until some liquid has reduced.
• Adding rice too soon: Wait until the tomato mixture has bubbled and thickened slightly before stirring in the rice.
• Unevenly coated grains: Break up clumps and stir thoroughly so the purée reaches all the rice.
• Overcooking the rice: Stop once it is heated through, after the additional 3–5 minutes.
• Adding all the garnish at once: Reserve some green onions and add the parsley and lime at the end.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot throughout in a frying pan or microwave; add a small splash of water if the rice seems dry.

Frequently asked questions