Most fried rice variations work any day, any time. But this one is an especially great recipe for gardeners and those who frequent farmers markets, as it generously showcases the summer staples, Tomato and Basil. Cherry and grape tomato’s are great here, halved and briefly seared, but even wedges of raw, fresh heirlooms are amazing in this recipe. And as a bonus you get to chiffonade basil, always fun. I love the flavor of S&B Curry Powder, it is versatile, affordable, easily acquired and is always in my spice quiver. I use frozen rice, brown or white. I use frozen because it is quick and easy but also because it is already cooked and pretty darn dry which lends to a quality frying.