I saw this recipe on one of my favorite YouTube channels – Texan in Tokyo (rip) and couldn’t wait to try it myself. Ketchup on scrambled eggs is the only way I would eat them when I was a kid – and I still love it.
This is delicious and made the perfect “single lady” dinner.
gluten-free, paleo, keto
Paleo Japanese Ketchup Rice
2 – 3 ounces leftover poultry (I used turkey)
1/2 cup cauliflower rice
1/2 small carrot, diced
3 Tbsp. ketchup (I used Sir Kensington because that was what I had)
2 Tbsp. coconut aminos
1/4 white onion, diced
1 Tbsp. unsalted butter
1 Tbsp. fat of choice (I used bacon fat)
In a small to medium pan over medium-high heat, add the fat of choice and cauliflower rice. Add the meat. Dice the carrot and onion and add. Sautee until the carrots start to soften and the onion is translucent. Add 1 Tbsp. coconut aminos and stir. Let cook another minute or so. Add 2 Tbsp. ketchup. Let cook another minute or so.
Scramble the eggs with the second Tablespoon coconut aminos. Push all the rice to one side of the pan and add the butter to the clean side. Once the butter is melted, add the eggs. Let set up a bit and drag your spoon through to break up. Let settle into a sort of half omelette.
To serve, it would be really awesome to kind of flop the omelette over the rice and serve pretty drizzled with ketchup.
Mine looks like dog food. Tasty, tasty dog food.