ketchup fried rice

Recipe: Ketchup Fried Rice by Chef Roy Choi

Excerpted from L.A. Son, Roy Choi’s cookbook/memoir:

“Ain’t nothing more ghetto than ketchup fried rice. This is a fiend’s meal. It’s like crackers and aerosol cheese spread. It’s like sugar on some white bread or frozen burritos. Basically, some trashy-ass f*cked-up, dumb sh*t. But it’s damn tasty!

Ingredients: (serves 4 to 6)

3 tablespoons vegetable oil

1 tablespoon minced scallions

1 tablespoon minced carrot

1 teaspoon minced garlic

1 tablespoon minced kimchi

2 cups day-old cooked rice

3 tablespoons ketchup

1 egg

¾ teaspooon roasted crushed sesame seeds

Heat a large pan or a wok over high heat and add the oil. Throw in all the vegetables and the kimchi and saute for a minute or so, until you start to see a little color on the veggies. Transfer the veggies to a bowl and return the pan to the stove.

Add a touch more oil to the pan and add the rice, stirring it around occasionally. Cook the rice until it gets a bit crispy, then add the vegetables to the rice and mix for a minute or two. Add the ketchup and mix everything around until the rice fully absorbs the ketchup. Remove from the heat and put a small pan over the flame. Fry your egg however you like.

Serve yourself a bowl of the rice and top with the fried egg and a sprinkle of sesame seeds.

Watch Sesame Street as you eat ketchup fried rice like a G.”

Get more dope recipes from Roy Choi in his book L.A. Son.

Edoya, Tokyo

At our Tabengers dinner here in Tokyo last week, we got to talking about “omurice”, which is a kind of fried rice stuffed omlette. A typical comfort food here in Japan, omurice has become a bit trendy of late. My pal Sugie-san, who has never steered me wrong food wise, was adamant that the best omurice in Japan was at a small joint called Edoya in the Azabu-Juban area of the city, so I set out to try it for myself the next day.

Given the name, I expected Edoya to be a typical Japanese restaurant, so imagine my surprise in discovering it’s more of a European wine bar…

Between a counter and tables, the place seats about 20 people. Two chefs handle all the cooking duties from an open kitchen…

An English sign warns you that preparation times are long, so you’re politely encouraged to order appetizers while you wait…

I also love the “We ask for children to remain calm.” note! :)

We took their advice to heart and ordered the pork rib, which is another house specialty…

It was fabulous! Tender, juicy, seasoned just right, masterfully cooked!

Then it was on to the main event…

Edoya’s omurice was indeed everything that Sugie-san said it would be!

No modern twists or turns… classic is every way. A wonderfully fluffy omlette filled with ketchup-flavored chicken fried rice, topped with a flavorful demi-glace sauce…

Every bite was perfection!

“If it ain’t broke, don’t fix it.”, as they say.

This is what omurice should be.

EDOYA

2-12-8 Azabu Juban

Minato, Tokyo 106-0045

Japan

+81-3-3452-2922

Omurice オムライス is not only a typical “Yōshoku”, Japanized western dish, but also a typical Japanese home cooking. It is consisting of fried ketchup-flavored rice wrapped with a crepe-like thinly fried egg or topped with omelette. Today this omurice consisting ketchup rice with ham and onion, and then topped with scrambled egg and demi-glace sauce. Daigaku-imo is a kind of deep-fried and candied sweet potato. I usually make the sweetened glaze with sugar, soy sauce, honey and Mirin, a type of rice wine.

Omurice Recipe

This is a Japanese breakfast food that I made recently. It’s basically ketchup fried rice covered with an omelette, thus, omurice. The best part about it is you probably have everything you need to make it, and it’s extremely cheap and easy to make.

Makes 1 serving

Ingredients:

  • 2 eggs
  • A dash of milk (any kind, I used whole milk)
  • 1-2 tbsp. cooking oil (whichever you prefer)
  • 1 clove garlic, finely minced
  • Half an onion, diced (you can mince if you don’t like large pieces of onion)
  • 1 cup of cooked rice
  • 2-3 tbsp. ketchup
  • Salt and pepper, to taste
  • (Optional) Any dried herbs that you want

Directions:

  1. Whisk the eggs together and add a splash of milk. Heat up your pan, add some oil, and make an omelette - turn over flat onto a plate and let it cool.
  2. You don’t have to, but I like cutting up hot dogs or any kind of meat and adding it to the rice. Cook it before you cook the garlic and onion, and once they’re sauteed with the rice, add the meat.
  3. Dice your garlic and onion. On low-med heat, add the onion first. Sautee until it becomes translucent. Since the garlic is smaller, it’ll cook faster, so add it last and sautee until it becomes fragrant.
  4. Add your cup of cooked rice (or more if you want) to the pan and sautee with the garlic and onion.
  5. Squeeze out some ketchup onto the rice and sautee until the ketchup is distributed evenly throughout the rice. Add your salt and pepper. If you want some extra flavor, add seasoning like dried herbs. I added dried oregano yesterday morning and it was awesome.
  6. Take the rice off the heat and place it on top of the omelette. Shape it so it’s more compact, then roll it up. Squeeze some ketchup on top.

anonymous asked:

What are some of your favorite meals? Simply bc they are delicious / simply bc of the memory associated w them?

the woman who raised me was japanese and had this little checkered pink apron that she would wear. we lived together till i was fourteen, so for most of my childhood i called her okaa-san, or mother - she was the closest i knew to one, you know? the woman i came home to, the woman who raised me into the girl-thing i am today. so, the foods that make me feel most at home / the meals that are my favorites are the ones that she used to make. there’s sanshoku-don - and the way she made it was putting out a deep bowl of rice and covering it with a third of sweet egg, a third of marinated beef, and a third of salmon. my sister and i ate it the korean way, by mixing it all up together. she made japanese curry a lot, and when i was younger it was so spicy that i would drink a glass of milk with it. oh! oh - when i was sick. every time i was sick. i would stay home from school and we would watch ghibli movies together, and she made me jjook (rice porridge), with miso soup with an egg inside while we sat at the kotatsu (a heated blanket table). these are my most comfort of comfort food. omu-rice, too. mind you, all of these are very much children meals. omu-rice is ketchup fried rice, wrapped in an egg cover. (and drizzled with more ketchup). so good. so good. she would write my name in korean over it with ketchup, and beside it, a ketchup heart. nothing makes me happier. nothing makes me feel more loved. what a beautiful thing. i’m warm just remembering.