Ketchup Fried Rice
A tangy, savory fried rice that swaps soy sauce for a ketchup-curry base, studded with sweet peas and scallions, and topped with a crispy fried egg. The rice gets toasted in a hot pan for a nutty flavor, while a splash of soy sauce and rice vinegar keeps the ketchup in check. Comforting, quick, and just different enough to feel new.
A tangy, savory fried rice that swaps soy sauce for a ketchup-curry base, studded with sweet peas and scallions, and topped with a crispy fried egg. The rice gets toasted in a hot pan for a nutty flavor, while a splash of soy sauce and rice vinegar keeps the ketchup in check. Comforting, quick, and just different enough to feel new.
Ingredients
13 ingredients- Fat
- 22g
- Carbs
- 72g
- Protein
- 17g
Whole recipe (2 servings): 1100 kcal
- 2 cups cooked jasmine rice, cold (day-old works best)
- 2 tablespoons neutral oil, divided
- 3 cloves garlic, minced
- 1 teaspoon curry powder
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar (optional, to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas, thawed
- 3 scallions, thinly sliced, white and green parts separated
- 2 large eggs
Method
8 steps- If your rice is freshly cooked, spread it on a plate and let it cool in the refrigerator for at least 20 minutes to firm up. This prevents steaming and helps it toast.
- In a small bowl, stir together ketchup, soy sauce, rice vinegar, sugar (if using), salt, and pepper. Set aside.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add garlic and white parts of scallions; stir-fry for 30 seconds until fragrant.
- Add curry powder and cook for 10 seconds, then add the cold rice. Press and spread the rice in an even layer. Let it sit undisturbed for 1–2 minutes to toast, then stir and repeat until the rice is hot and slightly crisp in spots, about 4–5 minutes total.
- Pour the ketchup mixture over the rice and toss to coat evenly. Add peas and green parts of scallions; stir-fry for 2 minutes until everything is heated through. Taste and adjust seasoning—add a pinch more sugar if it’s too tangy, or a splash of soy sauce if it needs salt.
- Transfer fried rice to a serving platter or divide among plates. Wipe the pan clean.
- Heat remaining 1 tablespoon oil in the same pan over medium-high heat. Crack eggs into the pan and fry until edges are crispy and whites are set but yolks are still runny, about 2–3 minutes. Season with a pinch of salt and pepper.
- Top the fried rice with the crispy fried eggs and serve immediately.
Recipe notes
Helpful tips
- For extra crunch, add a handful of frozen corn or diced carrots with the peas.
- If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and freeze for 10 minutes to cool it quickly.
- A drizzle of sriracha or chili crisp on top adds a nice kick.
Equipment
- Large wok or skillet
- Small bowl
- Spatula
- Knife and cutting board
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or microwave until steaming. The fried egg is best fresh.
Additional tips
- The fried egg is cooked sunny-side up; if you prefer a fully set yolk, cook it a minute longer. Consuming raw or undercooked eggs may increase the risk of foodborne illness.
Recipe inspiration
Inspired by Cook! Stacey Cook
Estimated nutrition
Per serving: 550 calories
Fat: 22 g · Carbs: 72 g · Protein: 17 g
Cook with ChefScribe
Save recipes. Plan meals. Cook with confidence.
Turn cooking videos into clear recipes you can keep and use in your kitchen.