When I was talking about the recipe I was going to post today, to a friend of mine, I was informed that it is very weird to cook with ketchup. But is it really? There are many kinds of BBQ sauce that start with a base of ketchup. We glaze meatloaf, make stir fry sauces, make sloppy joes, and many other things with ketchup as ingredient. After all what is ketchup but a spicy tomato sauce.
Okay, I admit this combination is unusual but it is really tasty and satisfying. It also comes together in about 15 minutes. Quick is always a plus. You could add any vegetable to this that you would add to a fried rice, like carrots and broccoli.
From The Lucky Peach Presents 101 Easy Asian Recipes
1 TBS butter
1 skinless, boneless chicken thigh, about 4 oz, cut into 1 inch pieces
1/4 cup minced onion
1 cup cooked day old rice
salt and pepper, to taste
2 TBS ketchup
2 TBS frozen green peas
1 large egg, beaten
Melt the butter in a large skillet over medium heat. Add chicken and cook until slightly pink on the inside, about 2 minutes. Add onion and cook, stirring frequently until the chicken is cooked through, 4 to 5 more minutes.
Add rice and cook, stirring frequently, until the rice is heated through, about 2 minutes. Season with salt and pepper.
Push the rice to the side, clearing a space in the center of the pan. Add the ketchup to the pan in the empty spot and stir with a spatula for about 30 seconds. The ketchup should be slightly caramelized. Mix the rice and ketchup together until combined, about 1 minute. Add the frozen peas and toss to heat through. Transfer the rice mixture to a bowl and keep warm.
Season the beaten with a pinch of salt. Heat a 1/4 teaspoon of oil in an 8 inch skillet. Pour the egg mixture into the pan, swirling to coat the pan with a thin layer of egg. Let the egg cook until the top is set. Spoon the rice onto one half of the egg. Fold the crepe in half over the rice and slide the omelet onto a plate. Serve with more ketchup.