Preserved lemon, honey and chilli pickled tomatoes over crispy fried rice
Leftover rice is given a makeover in this simple quick dinner. Piccolo tomatoes are left to pickle overnight in rice vinegar together with preserved lemons and chilli, and spooned on top of crispy rice, then finished with plenty of herbs, sesame and chilli.
Ingredients
Metric
Imperial
For the pickled tomatoes
- 150ml of rice vinegar
- 400ml of water
- 1 tbsp of honey
- 1 tbsp of preserved lemon peel, finely chopped
- 1 red chilli, thinly sliced
- 1/2 tsp sea salt
- 250g of Piccolo cherry tomatoes
For the crispy rice
- 2 tbsp of vegetable oil
- 1 garlic clove, finely chopped
- 2 spring onions, thinly sliced
- 300g of cooked jasmine rice, cooled, then tossed with 2 tbsp cornflour
- 1 tbsp of soy sauce
- 1 tsp sesame oil
For the garnish
- 1 tbsp of toasted sesame seeds
- 1 red chilli, thinly sliced
- 1 handful of coriander leaves
- 1 spring onion, finely sliced
- 2 preserved lemons, sliced into quarters
Equipment
- Sterilised jar or container
Method
Start by pickling the tomatoes. Combine vinegar, water, honey, preserved lemon, chilli and salt in a small pan. Bring to a gentle simmer
- 150ml of rice vinegar
- 400ml of water
- 1 tbsp of honey
- 1 tbsp of preserved lemon peel, finely chopped
- 1 red chilli, thinly sliced
- 1/2 tsp sea salt
Add the tomatoes and cook for 1 minute, then remove from the heat
- 250g of Piccolo cherry tomatoes
Transfer the tomatoes and brine to a sterilised jar. Cover and chill for at least 24 hours
For the rice, heat the oil in a large non-stick pan. Add the garlic and spring onions, then fry for 1 minute
- 2 tbsp of vegetable oil
- 1 garlic clove, finely chopped
- 2 spring onions, thinly sliced
Add the rice and press into the pan to form a crust. Cook undisturbed for 4-5 minutes until golden
- 300g of cooked jasmine rice, cooled, then tossed with 2 tbsp cornflour
Stir through the soy sauce and sesame oil
- 1 tbsp of soy sauce
- 1 tsp sesame oil
Spoon the crispy rice into bowls. Top with pickled tomatoes and some of the pickle brine, sesame seeds, chilli, coriander, spring onion and preserved lemon
- 1 tbsp of toasted sesame seeds
- 1 red chilli, thinly sliced
- 1 handful of coriander leaves
- 1 spring onion, finely sliced
- 2 preserved lemons, sliced into quarters
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