Ketchup Fried Rice
made with Foraging Fox Beetroot Ketchup
Ketchup fried rice is a Japanese dish my mom likes to make at home. We don’t cook many traditional Japanese dishes but this one combines my two cultures together: Japan and America. The addition of Foraging Fox’s beetroot ketchup adds another level of flavor to the dish, not to mention color. The beet taste is not too overpowering, yet adds a bit of sweetness.
I used brown rice and added carrots, scallions, and peas, but feel free to throw in whatever vegetables you have on hand and customize the dish to your liking. You can also add chicken or tofu for protein, omit the egg, or scramble it in with the rice.
Ketchup Fried Rice
Megan | July 21, 2019
- prep time: 5 minutes
- cook time: 10 minutes
- total time: 15 minutes
Servings: 1
Ingredients:
- 1 tbsp vegetable oil
- 2-3 stalks of chopped scallions
- 1/3 cup chopped carrots
- 1/3 cup canned or frozen peas and corn (optional)
- 1 clove garlic
- 2 cups rice (white/brown); frozen or leftover
- 2-3 tbsp ketchup (I recommend Simply Heinz–for this recipe I used Foraging Fox Beetroot Ketchup)
- 1/2 tbsp sesame oil
- 1 egg (optional)
- sesame seeds
Instructions:
- Heat a large pan over high heat and add ½ tbsp oil. Add rice and fry until crispy. Break up the chunks.
- Move the rice over and add ½ tbsp oil, adding vegetables. Cook the vegetables in the oil, then mix with rice in pan.
- Add garlic, ketchup, and sesame oil. Mix until ketchup blends in with the rice. Transfer to serving dish.
- Rinse and reheat pan. Then add oil and heat over medium high. Fry egg.
- Top rice with egg and garnish with scallions and sesame seeds.
Leftovers can be stored in a sealable container up to 4 days/frozen up to 6 months.
*Recipe modified from One Two Simple Cooking
Dietary Information:
Vegan (no egg), Gluten-Free, Vegetarian, Dairy-Free (no egg)