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If you’re like me, your friends laugh when you try to talk to them about football. I’m actually quite well-versed in first downs, punts, and incompletes–I even played some touch football in high school–but somehow I never found the patience to sit down for a game, and sooner or later everyone just assumed that I wasn’t interested in the sport (which was mostly true).
Now that the end of grad school is in sight, though (!!!), and now that I’m plotting elaborate schemes on how to use the piles and piles of free time that I’m sure post-grad freedom has to offer, I’m toying with the idea of joining a…wait for it…fantasy football league!
Am I kidding? Am I? Hmmm?
I might be–apparently it’s a huge time commitment, and the only thing I can think about committing to right now is a large bar of chocolate–but until I decide that fateful question next season, I’m going to stick to whipping up recipes for the big game instead. In the past, I’ve shared savory sides like these cheesy cauliflower breadsticks and my favorite roasted maple brussel sprouts; I’ve also made sweets like these white chocolate cookie butter shortbread cookies and these amazing Oreo-stuffed peanut butter cookies. This year, however, with the big game so close to Lunar New Year’s, I chose to make one of my favorite Chinese comfort foods to share:
Hong Kong Style Ketchup Fried Rice!
I know what you’re probably thinking: ketchup? In rice?? If you didn’t grow up eating this dish, I’ll admit that it sounds like a weird concept. But I’ve been eating this meal since I was five and I can tell you for a fact that it’s a staple that you absolutely need for those days when you have wayyy too many leftovers waiting to be used up. We were cooking last night before a potluck when my friend tried a bite, jumped up, and exclaimed: “That’s GOOD. Dang, is it just ketchup and soy sauce? I’m going to make this every single day!”
Here’s what you’ll need: rice, add-in ingredients (I used eggs and vegetarian meat), oil for stir-frying, soy sauce, salt and pepper to taste, and (of course) ketchup. I’ve been trying to omit preservatives, artificial colors, and other wonky ingredients in my food this new year, so I decided to grab a bottle of French’s Ketchup from Ralph’s because it uses real sugar and doesn’t contain high fructose corn syrup. (I learned that French’s collaborates with Feeding America as well, which was an added incentive!) Oh, and they also make adorable videos that like the one below that make me smile, so extra kudos for them 🙂
What food fan doesn’t love a nice lovey-dovey video about finding the perfect match through matching condiments, right? Right.
So do yourself a favor this season. Go off the wild end. Make ketchup fried rice. You’ll have fans flocking to your house all big game long (and trust me, they won’t be coming for the sports!).
What’s your favorite recipe for the big game?
- 2 tablespoons sesame oil, divided
- 3 eggs, lightly beaten
- 2 vegetarian Italian sausages, sliced
- 3 cups cooked day-old rice
- 2 tablespoons French's® ketchup
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- Heat a large wok or saucepan over medium heat. Add 1 tablespoon sesame oil (or oil of your choice), then pour in eggs and fry for 45 seconds. Add sliced vegetarian sausages and continue to fry for another minute or two, stirring occasionally until sausages are lightly browned. Transfer to a plate.
- Add another tablespoon of oil. Add rice and fry for one minute, then stir in ketchup and soy sauce until rice is evenly coated. Add salt and pepper to taste, then add egg and sausages back in. Toss everything together and transfer to a large serving bowl.