For a chilly autumn day, this fried rice dish hits the spot. It's both savory and sweet. I did not come up with the combination of the Miso Ginger and Jasmine rice, the samples counter at my local Trader Joe's did. I'm using homegrown cherry tomatoes, although they're not all that sweet but they'll add more flavor to the rice.
Serves: 1-3
Make the rice
2 c dry jasmine rice
2 1/2 c miso ginger soup
Rinse the rise under water until most of the starch washes away. In an oven-proof bowl, combine rice and soup. Bake for 50 minutes at 400 degrees F.
Stir fry the rice
1 tbsp unsalted butter
a handful of cherry tomatoes
a cup of cooked rice
Melt butter in a skillet. Add rice and tomatoes. Stir around until rice is hot and tomatoes can be squished when gently pressed with a spatula.
No added salt needed.
