Omurice AKA Rice Filled Omlet

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.

Omurice

• Difficulty: Easy
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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.

Stir Fried Chicken With Ketchup (Whole 30)

Okay, I don’t blame you if you think this recipe sounds a little strange.  I did too when I first time I saw it.  All I say is trust Mark Bittman, the recipe creator.  I have made hundreds, literally hundreds, of his recipes and he will never steer you wrong.

You can see my original, non Whole 30 adaption here.

Stir Fried Chicken With Ketchup

• Difficulty: Easy
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Adapted From How To Cook Everything

¾ lb chicken thighs, cut into 1 inch cubes, patted dry
¼ cup arrowroot
2 TBS  olive oil
salt and pepper, to taste
1 TBS slivered garlic
¼ tsp cayenne pepper
¼ cup plus 2 tablespoons  Whole 30 ketchup

Toss the chicken with arrowroot  so it is lightly coated. Put 1 tablespoon oil in a large non stick skillet over high heat. When the oil is hot add the chicken in one layer and sprinkle with salt and pepper. When the chicken is browned on one side toss it and cook until it is just about done, 5-10 minutes depending on the size of the pieces. Transfer to a plate. Turn off heat and let the pan cool for a minute. Add the remaining oil to the pan and turn heat to medium high. Add the garlic and cayenne. Cook, stirring, for about 2 minutes. Add the ketchup and stir; cook until it bubbles then darkens slightly, about 1 minute. Return the chick to the pan and stir to coat with sauce. Taste and adjust the seasoning. Serve over rice.

Ketchup (Whole 30)

I am not a big fan of ketchup as a condiment.  Instead,  many of my favorite recipes use ketchup as an ingredient.  This week I am going to feature s few of those recipes, starting with a whole 30 recipe for ketchup.  It’s quick and relatively easy.  If you don’t have a blender or immersion blender, just make sure  to chop the dates very finely and occasionally mash the dates while cooking. It keeps about a month in the fridge.

Ketchup

• Difficulty: Easy
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adapted from Tastes Lovely

6 oz can tomato paste

10 medjool dates, chopped

3/4 cup water

1/2 cup apple cider vinegar

1 TBS  lemon juice

1/2 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

Heat a sauce pan over medium low heat.  Add all the ingredients and stir to combine.  Bring to a low simmer.   You don’t want it to boil, just get it warmed through, about 5 minutes.  Let it cool to room temperature.  Transfer the ketchup to a blender and blend on high for 2 minutes.  If necessary, thin with a little water.  Store in an airtight container for up to a month or in the freezer for up to a year.

 

Stir Fried Chicken with Ketchup

I have never been a big fan of ketchup as a condiment. If I am going to dip my French fries in something itis usually ranch dressing. I m, however, a big fan of ketchup as in ingredient. Ketchup gives a lot of flavor to recipe quickly.

One of my favorite ketchup based recipes is Mark Bittmans Stir Fried Chicken with Ketchup. I wish Mr. Bittman would have been a little more creative in naming this dish. When I say I am having stir fried chicken with Ketchup people assume I must be very poor to be cooking with ketchup.

• Difficulty: Easy
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Ingredients
¾ lb chicken thighs, cut into 1 inch cubes, patted dry
¼ cup cornstarch or flour
2 TBS canola oil
salt and pepper, to taste
1 TBS slivered garlic
¼ tsp cayenne pepper
¼ cup plus 2 tablespoons ketchup

Toss the chicken with flour so it is lightly coated. Put 1 tablespoon oil in a large non stick skillet over high heat. When the oil is hot add the chicken in one layer and sprinkle with salt and pepper. When the chicken is browned on one side toss it and cook until it is just about done, 5-10 minutes depending on the size of the pieces. Transfer to a plate. Turn off heat and let the pan cool for a minute. Add the remaining oil to the pan and turn heat to medium high. Add the garlic and cayenne. Cook, stirring, for about 2 minutes. Add the ketchup and stir; cook until it bubbles then darkens slightly, about 1 minute. Return the chick to the pan and stir to coat with sauce. Taste and adjust the seasoning. Serve over rice.

Adapted from How to Cook Everything