Tomato and Basil Fried Rice

Name: Tomato and Basil Fried Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups (600 g) cooked long-grain white or jasmine rice, chilled, day-old, chilled; 3 tablespoons (45 ml) extra-virgin olive oil; 3 cloves (15 g) garlic cloves, minced; 2 cups (320 g) cherry tomatoes, halved; ¾ cup (20 g) fresh basil leaves, roughly torn or left whole; to taste sea salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (25 g) freshly grated Parmigiano-Reggiano (optional)

From the MyKitchenBank Kitchen

A bright, herbaceous twist on classic fried rice that brings together the warmth of garlic, the freshness of basil, and the acidity of ripe tomatoes. Cooked rice is quickly stir-fried in olive oil with garlic, then tossed with cherry tomatoes that burst into a light sauce and finished with fresh basil for a dish that feels both comforting and Mediterranean.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings (about 1½ cups per person)

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Steps

Before you start

Use cooked rice that has been refrigerated for at least 2 hours or preferably overnight—day-old rice grains separate better and won't clump
Have all ingredients prepped and measured before you start cooking, as the stir-fry happens quickly
Use a large skillet or wok (at least 12 inches wide) so the rice spreads in a thin layer

1
Heat the skillet
- Place a large skillet or wok over medium-high heat.
- When it's warm, add 1½ tablespoons (22 ml) of the olive oil and let it heat until it shimmers, about 1 minute.
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Ready when: Oil shimmers and moves easily in the pan
Tip: If the oil starts to smoke, the heat is too high—lower it slightly
2
Cook garlic
- Add the minced garlic to the hot oil and stir continuously for 30 seconds until fragrant and just beginning to turn golden.
- Do not let it brown.
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Ready when: Garlic is fragrant and pale golden
Tip: Garlic burns quickly, so watch it closely and stir constantly
3
Add rice in two batches
- Add half the rice (about 1½ cups / 300 g) to the pan, breaking up any clumps with your spoon.
- Stir and toss for 2–3 minutes until the rice is heated through and lightly coated with oil.
- Add the remaining rice and stir for another 2–3 minutes until all the grains are hot and separated.
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Ready when: All rice grains are hot, separated, and moving freely in the pan
Tip: Adding rice in two batches prevents it from steaming and keeps grains separated; don't stir too gently or you'll crush the grains
4
Stir in tomatoes
- Push the rice to the edges of the pan, creating a well in the center.
- Add the remaining 1½ tablespoons (22 ml) of olive oil to the well, then add the halved cherry tomatoes.
- Let them sit for 30 seconds, then stir the tomatoes around the pan for 2–3 minutes.
- The tomatoes should begin to burst and create a light sauce that coats the rice.
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Ready when: Tomatoes are softened and several have burst, releasing their juice into the rice
Tip: Don't overcook the tomatoes or they'll become mushy; you want them soft with a bit of texture, not dissolved into the rice
5
Season and finish
- Toss the entire mixture together and remove the pan from heat.
- Add a pinch of salt and several grinds of black pepper, tasting and adjusting as needed.
- Scatter the fresh basil over the top and gently fold it in to preserve the leaves.
- If using red pepper flakes and Parmigiano-Reggiano, sprinkle them over now.
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Ready when: Basil is evenly distributed and rice is well seasoned
Tip: Add basil off the heat to preserve its bright color and fresh flavor; if you cook it with the hot rice, it will darken and lose aroma

Good to know

Tips

Day-old or chilled rice is essential for fried rice—warm, freshly cooked rice releases too much steam and becomes sticky instead of separated and fluffy
Taste the rice once before serving and adjust salt and pepper generously; fried rice flavors can be subtle, so seasoning is important
For a heartier dish, stir in a handful of diced fresh mozzarella or creamy burrata at the very end, off the heat, just before serving
If you have leftover cooked chicken, shrimp, or white beans, add about 1 cup (150 g) in step 4 after the rice is hot for extra protein

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a large skillet over medium heat with a splash of olive oil, stirring occasionally until warmed through, about 3–4 minutes. Add fresh basil again after reheating for the brightest flavor. Not recommended for freezing, as the texture of the rice and tomatoes becomes mushy.

Substitutions

cherry tomatoes → diced fresh heirloom or beefsteak tomatoes. Use about 2 cups (320 g). They'll have more juice, so be ready to stir a bit more to prevent the rice from becoming wet; you can remove some seeds and juice beforehand if needed
fresh basil leaves → fresh mint or a mix of mint and parsley. Mint brings a different but equally fresh Mediterranean character; use about the same amount
cooked long-grain white or jasmine rice, chilled → cooked orzo pasta or farro, chilled. Either grain works well with the tomato and basil flavor profile; prepare and chill them the same way as rice
extra-virgin olive oil → neutral oil like grapeseed or light vegetable oil. You'll lose some of the fruity, Mediterranean depth, but the dish will still work; use the same amount