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Tuesday, November 20, 2007

Ketchup Fried Rice

Mmmm, fried rice. Fast food of the Chinese.

Yes, I'm one of those disgustingly Americanized Chinese children who likes ketchup on her fried rice. I hadn't made fried rice in over a year. I wonder why. It's one of my favorite "meal in one pan" dinners, and it keeps well for a day or two. Must remember to make more fried rice. Note: ketchup is only served on fried rice that has sausages, peas, carrots, and eggs. Never on fancier fried rice (the kinds with fish or expensive vegetables).

8 comments:

Anonymous said...

I love ketchup fried riced. Have you ever cooked it into the rice? It's so good that way, too.

Sonia said...

Pei, do you rec a specific recipe for fried rice? I've never made it but I, too, am a huge one pot meals(stew, paella, risotto. . .GUMBO!) so I'd love to try it. I wonder why I never have! thanks,
and Have a GREAT Holiday!
Sonia

Pei-Hsuen said...

No specific recipe, because fried rice is more about technique than exact amounts. But just for not making my ketchup fried rice I will give you the general idea.

The base for fried rice is day old jasmine or Japanese short grain rice. What kind is up to you, but it should be cold and crumbly. Leftover take out rice is perfect. Let's say you have a pint sized container of rice.

Scramble two eggs until just barely cooked, remembering to salt. Set aside.

Sautee half a medium onion, diced, until cooked through or lightly browned around the edges. Add a cup of frozen peas and carrots, and half a cup of cubed ham and cook til warmed through. Feel free to substitute the add-ins. These are the ingredients I usually have on hand when I need emergency fried rice. Set vegetables aside.

Coat your pan well with a tablespoon or two of oil, and crumble in the rice over high heat. Sprinkle a teaspoon of salt over it, and a dash of soy sauce if you like. Mix well (the soy sauce is hard to mix evenly). Toss constantly until the rice is cooked through, then add your eggs and vegetables and toss thoroughly. Taste for salt, and then pepper. I like white pepper for fried rice. Good luck! Let me know how it goes.

amy said...

eewwww nastyyy! I'm Chinese American but I never had fried rice with ketchup! ewwww heeheehehhhh

Cat said...

Haha, I second Amy... but who knows, it seems Pei's got a yummy food thumb... I'll have to taste it for myself sometimes! - C

Anonymous said...

I was doing a google search for ketchup and fried rice and found your blog. Supposedly, ketchup on fried rice (covered by a layer of cooked egg) became popular in Japan around the 1900s, so I think you're actually cooking authentic homestyle Japanese (and Korean) cooking!

Dipstop said...

I lived in Japan for almost 5 years and ketchup cooked into fried rice is common. Very good!

Anonymous said...

I love rice with ketchup, too!!! The best combination is freshly cooked rice along with shrimbs and loads of ketchup. When I say loads, i mean it literally!! Rice must be completely covered with ketchup, then it tastes the best!! Just try out my recipe and you will love, as I do.