Fried rice "Italian style" à la Sabi

Ingredients for 2 servings:

• 200 g rice
• 200 g beefsteak tomatoes
• 2 garlic cloves
• 2 tbsp tomato paste
• 40 g Grana Padano, in one piece
• oregano
• basil
• Salt
• Pepper, freshly ground
• possibly basil pesto
• 1 tbsp olive oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Student cuisine, simple and vegetarian

Cook the rice in plenty of boiling salted water according to the package instructions. Meanwhile, peel and finely chop the garlic cloves. Wash, trim, and dice the tomatoes. Finely grate the cheese. Finally, drain the rice and let it drain well. Heat the olive oil in a pan, but do not let it get too hot. First, add the garlic and fry lightly, then add the tomato paste and sauté. When the garlic has turned golden brown, add the rice and fry everything over medium heat for about 5 minutes. Finally, add the tomatoes to the pan and fry briefly. Season everything with basil, oregano, salt, and pepper. Transfer the rice to a plate and immediately sprinkle with Grana Padano. If you like, you can also spice it up with a dollop of Genovese pesto, which is simply stirred into the mixture before sprinkling with the Grana Padano.