Up here in Northern Wisconsin the farm stands now have lots of colorful cherry and grape tomatoes. Last night I made this recipe, which is vegetarian but nicely filling.
1 lb. cherry and/or grape tomatoes of any and all colors
1 tablespoon toasted sesame oil
1 tablespoon avocado oil, or other neutral oil
3 garlic cloves, finely grated
1 1/2 teaspoons finely grated peeled ginger
2 1/2 cups chilled cooked long-grain white or brown rice
3 large eggs, beaten to blend
1 tablespoon soy sauce
Extra-virgin olive oil, for drizzling
Crushed red pepper flakes, optional
1. Trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts; set aside separately. Quarter any larger tomatoes and halve any small ones. Place about one-quarter of tomatoes in a small bowl; season generously with salt and toss to combine. Set aside.
2. Heat avocado oil in a large skillet or wok over medium-high. Add reserved white and pale green parts of scallions and remaining three-quarters of tomatoes and cook, stirring occasionally, until softened and any liquid from tomatoes has evaporated, about 4 minutes. Mix in garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Add rice and stir to separate grains. Cook just to heat rice through, about 3 minutes.
3. Scoot vegetables and rice to 1 side of skillet, then pour half of remaining sesame oil into pan. Add eggs and cook, stirring often, until just set, about 1 minute. Mix into vegetables and rice, then drizzle in soy sauce and cook, stirring, just until well combined.
4. Transfer fried rice to a large bowl or platter. Drain salted tomatoes, drizzle with olive oil, and spoon over rice. Sprinkle with reserved scallion tops and red pepper flakes (if using) and drizzle with remaining sesame oil. Finely grate zest from lemon over.