Ketchup Fried Rice

by brittany on December 11, 2013

ketchup fried rice

Terry Gross interviewed Roy Choi recently.  I need to stop here to announce that I love Terry Gross.  I love her questions, her skill at directing a conversation and knowing when to be quiet, I love how she snorts when she laughs too hard, and how she fawns over certain musicians.  Anyway, Roy Choi’s interview was characteristically entertaining, but my ears perked especially when he mentioned his Ketchup Fried Rice recipe.

I like good fried rice and I loooove ketchup, possibly because I come from a condiment family.  By that, I mean you know how people say, “I’m from peasant stock,” but in my case, it is condiment and sauce and gravy stock.  Needless to say, we already had all of the ingredients on hand.

This is supposed to be a trashy, down-and-dirty meal, but we’d probably eat it any night and smile with satisfaction.  Heck, we’d serve it to guests.  The rice carries a few heavy-hitting flavors–umami-packed ketchup and kimchi mingle with a few minced veggies for a tasty nest upon which you can flop a fried egg.  We also ate some sautéed cabbage to round out our dinner.

Ketchup Fried Rice  (adapted from Roy Choi)

Yield:  3 servings


2 Tablespoons vegetable oil

1 Tablespoon minced scallions

2 Tablespoons minced carrot

1 clove garlic, pressed

2 Tablespoons minced kimchi

1-1/2 cups day-old cooked rice

3 Tablespoons ketchup

3 eggs


Heat a large, high-sided skillet over high heat and add most of the oil.  Add the scallions, carrot, garlic, and kimchi; saute for 1-2 minutes, until the veggies start to color.  Transfer the veggies to a bowl and return the pan to the stove.

Add just a little more oil to the pan and stir in the rice.  Cook, stirring occasionally, until the rice gets a little crispy, then stir in the veggies.  Add the ketchup and stir until the mixture is well-combined.

Fry the eggs to your liking.  Portion out the rice into dishes and top each serving with a fried egg.

ketchup fried rice

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