Roy Choi Ketchup Fried Rice Recipe
Los Angeles chef shares his secret go-to rice dish
For many Korean-Americans and Southern Californians alike, Roy Choi is a hero. His empire of taco trucks, called Kogi, were innovators in their use of social media. Who would have thought Twitter could bring 150 hungry people to a supermarket parking lot? Choi invented that. Ever eaten a Korean short rib taco, an appealing mashup of Asian and Mexican culinary common sense? Choi invented that. Here's a quick fried rice recipe from the chef's great new memoir L.A. Son. Read: Roy Choi Is No One-Taco Wonder
Ain’t nothing more ghetto than ketchup fried rice. This is a fiend’s meal. It’s like crackers and aerosol cheese spread. It’s like sugar on some white bread or frozen burritos. Basically, some trashy-ass, fucked-up, dumb shit. But it’s damn tasty!
- Heat a large pan or a wok over high heat and add the oil. Throw in all the vegetables and kimchi and sauté for a minute or so, until you start to see a little color on the veggies. Transfer the veggies to a bowl and return the pan to the stove.
- Add a touch more oil to the pan and add the rice, stirring it around occasionally.
- Cook the rice until it gets a bit crispy, then add the vegetables to the rice and mix for a minute or two. Add the ketchup and mix everything around until the rice fully absorbs the ketchup. Remove from heat and put a small pan over the flame.
- Fry your egg however you like.
- Serve yourself a bowl of the rice and top with the fried egg and a sprinkle of sesame seeds.
- Watch Sesame Street as you eat ketchup fried rice like a G.
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