Name: Tomato Fried Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 carrot(s); 1 yellow onion(s); 2 sausage; 1 tomato(es); 1 tbsp oil; 500 g rice (cooked); 1 tbsp soy sauce; 4 tbsp ketchup; 0.5 tbsp tomato paste; 0.25 tsp salt; 0.25 tsp black pepper

Tomato fried rice has a rich and sweet flavour mainly from fresh tomatoes and ketchup. This dish can be made using leftovers you may have in the refrigerator and will always be a favourite among adults and children. This version of tomato fried rice is more common in Japan.

There are many versions of tomato fried rice found across Asia. Even in Malaysia and Singapore, tomato fried rice is a huge favourite among families for its simplicity in preparation. Above all, whatever leftovers in your refrigerator can be used to create your version of tomato fried rice. All that are needed are some onions, eggs, prawns or chicken and you're almost there.

We have tomato fried rice quite often over here as it's my husband's favourite while growing up in Japan. Besides, it's like a free day for me since the dish doesn't need much time to prepare. Let me run you through some tips and tricks to make this fried rice error-free.

Type of rice

You can use any type of long grain or short grain rice. Since this recipe follows the Japanese version, short grain rice is used, just like how it is done in Japan.

The more important question is whether it is really required to use overnight rice. As explained in the Pineapple Fried rice recipe, overnight rice may be most ideal because it has less moisture. Hence, it mixes well with the sauces preventing the rice from becoming soggy. However, if you don't have overnight rice, it's also acceptable to use freshly cooked rice.

Cook over high heat

The trick is to always cook over high heat so that the moisture of the rice can be reduced as the sauces are added. However, it's also crucial to be fast while cooking as using high temperature may result in burning the rice. To avoid this, prepare all the ingredients in advance.

Types of ingredients

It's best to use ingredients of various types of colours in this fried rice. It's a fantastic way to add vegetables to your dish. In this recipe, capsicum, carrot, onions and peas were used. Feel free to add other vegetables such as corns or french beans.

Usually, sausage slices are always added. Other types of meat which can be used are ham, bacon, chicken or even prawns. However, you may also keep the dish vegetarian.

Tomato sauce vs Tomato Ketchup or Tomato Paste

Using tomato sauce is out of the question. As mentioned earlier, it is important to keep the moisture low. Therefore, tomato ketchup is recommended. Every grain of rice should be coated with ketchup. You can also use tomato paste but because of the thick consistency, it would be very difficult to coat every grain of rice with the paste.

Tomato paste is used in this recipe as the additional secret ingredient. It adds a hint of tartness to the dish and balances the sweetness of the tomato ketchup.

Ingredients

Servings:

1: carrot(s)
1: yellow onion(s)
2: sausage
1: tomato(es)
1 tbsp: oil
500 g: rice (cooked)
1 tbsp: soy sauce
4 tbsp: ketchup
1⁄2 tbsp: tomato paste
1⁄4 tsp: salt
1⁄4 tsp: black pepper

Steps to Prepare

Step 1 of 4

- 1 carrot(s)
- 1 yellow onion(s)

Chop carrot and onion into cubes of approximately 1 x 1 cm. Set aside.

Step 2 of 4

- 2 sausage
- 1 tomato(es)

Slice sausages and cut tomato into small cubes. Set aside.

Step 3 of 4

- 1 tbsp oil

Heat pan over high heat. Then, add oil to sauté onions. Once the onions are almost translucent, add carrots, peas, tomatoes and sausage slices. Continue sautéing until most liquid is evaporated.

Step 4 of 4

- 500 g rice (cooked)
- 1 tbsp soy sauce
- 4 tbsp ketchup
- 1⁄2 tbsp tomato paste
- 1⁄4 tsp salt
- 1⁄4 tsp black pepper

Add rice to the pan. Carefully loosen rice to mix with the other ingredients. Mix soy sauce, ketchup and tomato paste in a small bowl and pour onto the rice. Ensure that each grain of rice is coated. Add salt and pepper to taste.

Published: December 5, 2019

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