Cherry Tomatoes Fried Rice

The appeal of this dish from ripe cherry tomatoes and red bell pepper is attributable as much to its vibrant color as it is to its taste. The quick fired rice dish always makes a lazy day perfect.

Ingredients:
2 cups day-old Basmati rice
1/2 small red bell pepper, seeded and chopped
1 cup cherry tomatoes, halved
1/4 cup diced carrots
1/4 cup corn
2 cloves garlic, minced
1/2 small red onion, chopped
1/2 tsp cayenne
Salt, black pepper, and soy sauce to taste
2 eggs, well beaten
3 tbs coconut oil
Garnish with chopped green onions and cilantro

Directions:
Bring a small pot of water to boil. Blanch carrots and corn for a few minutes and set aside.
Heat the 2 tbs of oil in a wok until hot. Add the red onion and bell pepper and stirfry for 4 minutes. Stir in garlic and fry the garlic for 2 minutes. Add carrots, corn, and cherry tomatoes and stirfry for 3 minutes.
Pour beaten eggs on top of stir-fried vegetables. Let cook for 1 minute without stirring. Then stir to break up the egg/vegetables “pancake”. Move the egg/vegetables mixture off to the side of the wok. Add 1 tbs of oil into the wok and add rice. Toss the rice into the wok over the heat for a few minutes. Season the rice with salt, pepper, cayenne, and soy sauce. Stir the egg mixture to rejoin the rice. Throw in the green onion and mix well. Serve on a plate and sprinkle with chopped cilantro.