Some of the best meals are born out of necessity and improvisation. Growing up in the 80’s on a tightly budgeted household, I learned early on what it took to stretch a buck and a meal. And, yet years later when I can afford a bigger budget, these simple budgeted dishes are the ones I come back to for ease and memorable comforts.
One of the dishes that sticks out from the corners of my belly is rice, fried eggs, and katchu (Ketchup in Spanglish). Don’t turn your nose up just yet. This dish boasts a flavor bomb that hits all the right spots. It was one of my mom’s quick goto meals, not only for its budget-friendliness but also for its simplicity.
All grown up today, I still nostalgically enjoy my rice, eggs y katchu, but with a Filipino twist aka Sinangag. Brown rice replaced the white, a few flavor enhancers have joined the mix, and Sriracha sauce has taken the place of ketchup.
Let’s make my version of rice, eggs, y katchu!
Rice, Eggs, y Katchu (makes 2 servings)
2 teaspoons olive oil
1 teaspoon sesame oil
6 cloves garlic, finely chopped
3 cups cooked brown rice
1 teaspoon soy sauce
1 teaspoon fish sauce (if you can’t find it, substitute with soy sauce)
1 scallion stalk, chopped
1 tablespoon chopped cilantro
Heat a non-stick pan over medium low heat. Add and saute garlic to a light golden color. Then add rice, soy sauce, and fish sauce. Raise heat to medium high to stir fry for 3-4 minutes. Now mix in the scallions. With a spatula press the rice down and brown for 1 minute, toss, and flatten once again for 1 more minute. Serve in two bowls and garnish with cilantro. Fry eggs over-easy and serve over rice with as much sriracha sauce you can handle.