What do you do with leftover rice? You make fried rice! To achieve the nice texture of "fried" rice, the secret is using at least a day old rice.
This ketchup fried rice recipe is an inspiration from when I was living in Hong Kong as a student. When you are tight on budget and want to eat something good, ketchup fried rice was the answer. We added a "western" ingredient - bacon to the mix to kick things up a little. If you like to keep it classic, use Chinese sausages.
(Servings for 2, Cook time: about 10 minutes, prep time about 10 minutes)
2 cups of day-old white rice (jasmine or short grain rice is fine)
1 or 2 slices of bacon (if you prefer vegetarian, you can use portobello mushrooms as a replacement)
2 tbsp of ginger
2 tbsp of garlic
2 tbsp of corn
2 tbsp of green peas
3/4 cup of sweet onions
2 tbsp of Sosu's Classic Ketchup or Srirachup
1 tbsp of fish sauce (I like to use Red Boat)
2 tbsp of Chinese Preserved vegetables (Optional)
1. Prep the ingredients. Peel and mince the garlic. Dice up ginger into small cubes. Chop up the bacon and onions into small cubes. If you like to add the preserved vegetable, chop the vegetables into small cubes as well.
2. Prep the egg. Scramble the egg in a separate bowl. Add 1 tbsp of olive oil to the the hot wok or non-stick pan and scramble the eggs in high heat until they are cooked but also a little runny. [Tip: When making fried rice, always cook the egg before making the fried rice. That way, the egg is soft and not overcooked.]
3. Start the fried rice. In a hot wok, add 1 tbsp of olive oil. Add bacon and cook until they are crispy and brown. Add onions, ginger, and garlic and cook for 2 minutes on medium heat.
4. Add the rice. Break the rice clumps and stir-fry evenly until there is no clumps.
5. Add in the egg, ketchup, and fish sauce. Bring up the heat to high, stir evenly and then after a minute, add corn and green peas and Chinese preserved vegetables and stir-fry for 2 minutes.
6. Serve in a nice bowl.