Okay, so I know this sounds super weird and not very good, but believe me it is!
I got Matt the L.A. Son cookbook a few Christmases ago after we watched an episode of Anthony Bourdain’s Parts Unknown with chef Roy Choi. We’ve tried a bunch of recipes from it (the kalbi plate ribs are amaaaazing), but one of our favorites is the ketchup fried rice.
Cook your rice the day before, go pick up some kimchi, and make this bowl of goodness!
Ketchup Fried Rice (adapted from L.A. Son)
- 3 tablespoons vegetable oil
- 1 tablespoon scallions, chopped finely
- 1 tablespoon carrots, chopped finely
- 1 teaspoon minced garlic
- 1 tablespoon chopped kimchi
- 1 chicken breast (this isn’t in the original recipe, but I like adding it in)
- 2 cups day-old, cold rice (if your rice is made the same day it won’t crisp up like day-old rice will)
- 3 tablespoons ketchup
- 1 egg
- sprinkle of toasted sesame seeds
Start by cutting up the chicken breast in large pieces and cook it in a small frying pan with the lid on over medium heat. Keeping the lid on will add condensation and keep your chicken juicy and not dry.
When it’s done remove chicken from the pan, let it cool and then chop it up a bit finer. Set aside for now.
In a wok or large frying pan heat the oil over medium-high heat. Throw in all the vegetables and the kimchi and cook for a couple of minutes.
Pour the veggie mix into a bowl and set aside.
Using the same pan or wok add a little bit more oil and then add the rice. Stir it around once in a while so it doesn’t burn.
Cook the rice until it gets a bit crunchy, and then add the veggies back in. Mix together and cook it for a minute or so.
Add the ketchup and stir everything together until the ketchup is fully absorbed into the rice.
While that’s cooking heat your frying pan that you used for the chicken and fry an egg sunny-side up.
When the egg is ready scoop up the rice into a bowl, top with the fried egg, and sprinkle the sesame seeds on top.
This makes one large bowl full – enough for one person. But it’s easy to double or get some dumplings and have them on the side.