Tomato Tomato Tomato Rice

Tomatoes! Tomatoes! Tomatoes! When it gets to be summer time, that is the song that whispers through the sidewalk gardens and back fences. This dish pays homage to the first crop of the season, incorporating them in three different ways - through sweet stewed ketchup, chopped and simmered fresh, with a few more as garnish. Sweet and savory, I also made this rice to be fun to look at. Sure, it's just another version of fried rice - but the more vegetables you add, the more dynamic - and delicious - it becomes.
(Serves 3-4)


1 to 2 large eggs
2 cups cooked short-grain white rice
4 to 5 tablespoons ketchup
1 tablespoon soy sauce
Vegetable oil or olive oil for sautéing
1 medium to large carrot, peeled and medium chopped
1 small onion, peeled and medium chopped
1 stalk celery, medium chopped
4 to 5 slices ham, medium chopped
½ medium tomato, chopped
1 handful of frozen peas
1 handful of frozen corn
1 to 2 tablespoons coarsely chopped fresh parsley
½ medium tomato, sliced into wedges (for garnish)


Large bowl, large frying pan, small saucepan

Instructions: 1.       Bring small saucepan of water to a boil. Cook eggs in boiling water 10 to 12 minutes or until hard-boiled. Peel immediately under cool water, and set aside.
2.       Meanwhile, combine rice, ketchup, and soy sauce in a large bowl. Mix well, and set aside.3.
3.       In the frying pan, sauté the carrot, onion, and celery in a small amount of oil. Once softened, add the vegetables to the rice, and mix well.
4.       Return rice-vegetable mixture to frying pan, and sauté in a small amount of oil. Add the ham, chopped tomato, peas and corn. Continue to sauté until the vegetables are heated through.
t5.       Remove the rice from the heat, mix in parsley, and serve in a bowl or casserole dish. Garnish with tomato slices and halved hard-boiled eggs. Sprinkle with salt and pepper to taste.