Tomato Fried Rice
An easy take on a modern Japanese classic; tomato fried rice that even the most uncoordinated among us can pull off without a hitch. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 2 tablespoons ketchup
- 2 teaspoon soy sauce
- 2 large eggs
- 2 tablespoons cultured unsalted butter
- 2 scallions (chopped, + more for garnish)
- 2.8 ounces ham (chopped)
- 12.7 ounces cooked rice (about 2 cups)
- Mix the ketchup and soy sauce and set aside.
- Break the eggs into a bowl and gently beat, the mixture doesn't need to be perfectly uniform.
- Preheat a frying pan over medium-high heat and add 1 tablespoon of butter, swirling to coat the pan evenly.
- Add the egg and use a spatula to scramble it. Once the egg is mostly cooked through, transfer it to a plate.
- Add the remaining 1 tablespoon of butter and stir-fry the scallions and ham until fragrant.
- Add the rice and stir-fry, breaking up any big clumps.
- When the rice is heated through, drizzle the sauce over the rice and toss to coat evenly.
- When the rice is uniform in color, return the egg to the pan and stir fry stir-fry until the egg is reheated.
- Plate the fried rice and garnish with additional scallions if you'd like.