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Tomato Rice

   

Another simple, no fuss one-dish meal =D Great especially when there is leftover rice :D~ My one-dish meals usually aren’t packed with much ingredients, because my fridge don’t usually have much stuff, heh. Feel free to experiment and add more goodness! Ketchup is an acquired taste which I only liked a few years ago, but this turns out to be my favourite version of fried rice. Dunno why, but I think Japanese brand ketchup (like their mayo) tastes better than others!

tomato_rice
Tomato Fried Rice

(with button mushrooms, hotdog, egg and green bell pepper)

Ingredients
(serves 1)
1 serving of cooked white rice, refrigerated for at least an hour or overnight*
1/4 bell pepper, cut to small pieces
4 white/brown button mushrooms, sliced
1 hot dog, sliced
2 tbsp tomato sauce/ketchap (preferably Japanese type)
1 tbsp olive oil
1 tbsp chopped garlic
1/2 tbsp chopped basil/basil flakes
1/2 tbsp chopped onion
1 egg (optional)
a small pinch of salt (optional)
1 chilli padi, cut to small pieces (optional)

Directions
1. Heat oil in wok. Saute garlic, onion, chili & basil till fragrant.
2. Add bell peppers & mushrooms and stir fry for a minute.
3. Add hotdog, salt and rice. Try to break the rice apart gently using a wok turner.
4. When the rice is separated, add the tomato sauce and stir fry until evenly mixed and dry.
5. If you wish, you can cook an egg separately and garnish on top of rice.

* Purpose of using refrigerated rice is to prevent them from sticking during frying – tip I learnt from VideoJug

                                           

Leave a Comment





12 Responses to “Tomato Rice”

  1. Joyce — March 24, 2008 @ 9:56 pm

    As usual I start drooling at what you’ve whipped up. I read the ingredient list and it has all my favourites in them . Mushrooms, Bell Pepper, Hot dog. Yummers…drool…

    Reply

  2. didally — March 25, 2008 @ 12:31 am

    I like no-fuss dishes like this. Hee.. I gonna get a bottle of jap ketchup to make fried rice like yours.

    Nice photography, no unsightly shadows on the plate. How did you manage to do that?

    Reply

  3. tigerfish — March 25, 2008 @ 6:35 pm

    Really? Jap ketchup taste better?
    I have not done fried rice (any kind) for a long time! My “fried rice” is usually done in the rice cooker! HA!

    Reply

  4. wiffy — March 26, 2008 @ 3:03 pm

    didally: I took the photos without flash and brightened the picture :D

    Thanks for the comments! :D

    Reply

  5. FlaNboyantEats — April 4, 2008 @ 5:13 am

    Wow! This looks so much like we do ours! I haven’t made fried rice in a looong time. You’ve inspired me to make some tonight since I have everything I need, I think!!!

    Reply

  6. wiffy — April 4, 2008 @ 9:50 am

    hee thanks for visiting my blog, flan =)

    Reply

  7. Ippo456 — June 17, 2009 @ 10:46 am

    Just want to let you know that I tried making this, minus the mushroom & substituted sausage with spam & added a tomato, it turned out really good!
    I ate it with cream cheese too (my Korean friend once suggested that I ate kimchi fried rice with cheese, now I add cheese to almost any fried rice) :-)

    Reply

    • wiffy replied: — June 17th, 2009 @ 6:38 pm

      woah u have been trying out my recipes lately xoxo :XO: Wow I haven’t thought of adding cheese to fried rice, gotta try it next time. Is cream cheese a special type of cheese?

      Reply

  8. Ippo456 — June 19, 2009 @ 12:00 pm

    Cream cheese is just what the name suggests, cheese but in a creamy texture.
    People normally spread them over bagels & Philadelphia Cream Cheese is the most common brand, I’m sure you can find them at Cold Storage :P
    Surprisingly, it’s hard to find (easy) Asian food recipes online that still taste authentic, so when I found out that you blog about (mostly) Asian food recipes, I thought I’d give them a try & so far I haven’t been disappointed yet :-)

    Reply

    • wiffy replied: — June 19th, 2009 @ 3:43 pm

      oh yes, Philadelphia Cream Cheese! I’ve heard of it. Thanks for the info! Will grab one and add it to my fried rice next time, who could have guessed this is a secret ingredient? ;p

      Thanks for your kind words! I’m so touched :halo: And I really appreciate you teaching me tips as well :)

      Reply

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