Ketchup Fried Rice: A Classic Chinese Comfort Food–No Really!

When I was growing up, one of my favorite dishes was fried rice. My grandmother would make it with day-old leftover rice (a must, as freshly steamed rice resulted in fried rice that was much too wet), ham, carrots, and sometimes peas, onions, or other veggies. The thing that made her fried rice different from the kinds that you got at your local take-out place was definitely the salmon pink color. The riced turned this color from the addition of ketchup (a popular condiment in much of Asia). The ketchup also added a sweet, sour flavor. Much like I love my French fries with ketchup, I love my ketchup fried rice. There’s something lovely and familiar about the flavor.

To make this kind of fried rice, start by sautéing your veggies in a large pan with a tablespoon or two of oil over medium-high heat. Once they’re cooked through, add your day-old rice (adjust the heat down slightly if needed). Fry the rice, stirring often. Once the rice is well-combined with the veggies, go ahead and squeeze 1/4 to 1/3 cup of ketchup onto the rice. Stir until the ketchup is completely absorbed and the rice is salmon pink. Serve immediately.