Quick Ketchup Fried Rice
Quick ketchup fried rice – this is the perfect recipe for using leftovers. A no-fuss rice dish that’s ready in about 20 minutes.
Servings 4
Calories 319kcal
Equipment
- Wok or large skillet
Ingredients
- 3 cups day-old cooked rice 350 g/ 12 oz, Notes 1,2,3
- 2 tablespoons oil divided
- 3 eggs
- ½ onion finely chopped, about 50 g
- 2 garlic cloves large
- ½ cup carrots diced about 50 g
- ½ cup red bell peppers diced about 50 g
- ½ cup peas about 50 g
- 2 tablespoons ketchup
- 1 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 2 green onions
- 1 teaspoon sesame seeds roasted
- a few sprigs of parsley optional
- fine sea salt and ground black pepper
Instructions
- Prepare the vegetables: Finely chop the onions and the garlic and dice the carrots and bell pepper. Set aside.
- Cook the eggs: Whisk the eggs with a pinch of salt and pepper. Heat 1 tablespoon of the oil in a large pan. Cook the eggs until set; they should not be completely dry. Transfer them to a plate.
- Cook the vegetables: Add the remaining oil to the pan. Cook all the vegetables (except for the green onions) on medium-high heat for about 2 minutes.
- Fry the rice: Add rice, ketchup, soy sauce, fish sauce, sesame oil, and black pepper. Stir fry for 3-4 minutes or until hot.
- Chop the scrambled eggs and fold them in gently.
- Adjust the taste with salt and pepper if necessary.
- Garnish: Stir in the chopped green onions. Sprinkle with the roasted sesame seeds and some parsley and serve immediately.
Notes
- Long-grain white rice like Basmati or Jasmine rice.
- Cook the rice one day in advance and chill it.
- To get 3 cups of cooked rice, you will need to cook about 1 ⅓ cups of rice.
Nutrition
Serving: 1g | Calories: 319kcal | Carbohydrates: 43g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 123mg | Sodium: 1000mg | Potassium: 289mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4768IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg