Hong Kong–Style Tomato Fried Rice

I love this fried rice recipe for one essential reason—it contains ketchup, 6 whole tablespoons of it! While ketchup isn’t typically associated with Chinese food, tomatoes have been around in the Middle Kingdom since the late 16th century; indeed, many etymologists believe that the word ketchup is derived from a Chinese word that means ―tomato sauce.‖ Fortunately, this universally popular condiment is a good source of lycopene, an antioxidant that may help prevent some forms of cancer. Moreover, a leading brand recently stopped making ketchup with high-fructose corn syrup—just another excuse to indulge in this delicious fried rice dish.

MAKES 4 SERVINGS

6 tablespoons tomato ketchup

1⁄2 tablespoon vegetarian oyster sauce or mushroom soy sauce

1 teaspoon toasted (dark) sesame oil

1 tablespoon peanut oil

1⁄2 cup chopped onion

2 to 3 scallions, white and green parts separated, thinly sliced

3 cups cooked white rice, at room temperature, clumps removed

1 medium tomato (about 6 ounces), seeded and chopped

1 cup frozen peas, thawed (optional)

Salt and freshly ground black pepper, to taste

In a small bowl, combine the ketchup, oyster sauce, and sesame oil; set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the onion and white parts of the scallions and cook, stirring, until softened, 2 to 3 minutes. Add the rice and cook, stirring, 1 minute. Add the tomato, peas (if using), salt, and pepper; cook, stirring, 2 minutes. Reduce the heat to medium and add the ketchup mixture; cook, stirring, 2 minutes. Remove from heat and add the scallion greens, stirring well to combine. Serve at once.

{PER SERVING} Calories 264 • Protein 5g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 50g • Dietary Fiber 2g • Sodium 353mg

hancheng

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