Tomato Fried Rice Recipe | PBS Food

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)


  1. Mix the ketchup and soy sauce and set aside.
  2. Break the eggs into a bowl and gently beat, the mixture doesn't need to be perfectly uniform.
  3. Preheat a frying pan over medium-high heat and add 1 tablespoon of butter, swirling to coat the pan evenly.
  4. Add the egg and use a spatula to scramble it. Once the egg is mostly cooked through, transfer it to a plate.
  5. Add the remaining 1 tablespoon of butter and stir-fry the scallions and ham until fragrant.
  6. Add the rice and stir-fry, breaking up any big clumps.
  7. When the rice is heated through, drizzle the sauce over the rice and toss to coat evenly.
  8. When the rice is uniform in color, return the egg to the pan and stir fry stir-fry until the egg is reheated.
  9. Plate the fried rice and garnish with additional scallions if you'd like.
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