Ketchup Sauce Over Rice

A classic Cantonese-style restaurant dish featuring a signature ketchup-based sauce, this Ketchup Sauce Over Rice dish is a favorite that is increasingly difficult to find at restaurants. Serve this rich red sauce over rice or cauliflower rice stir-fried with a scrambled egg, scallions, and garlic for a satisfying meal.

Serves: 3
Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Ingredients

For the chicken:

• 2 chicken tenderloins, sliced thinly
• 1/2 tsp soy sauce
• 1/2 tsp oil
• 1 tbsp. liquid egg white
• 1 tsp cornstarch
• pinch of salt or white pepper

For the rice:

• 3 cups cooked white rice OR 1/2 head cauliflower
• 1 green onion, diced
• 2 cloves garlic, minced
• 1 egg
• oil
• salt
• white pepper (or black pepper)
• 1 tbsp. liquid egg white

For the sauce: 

• 3 tbsp. ketchup or sugar free ketchup
• 2-3 tsp white, granulated sugar
• 1 cup water + 3/4 cup chicken stock
• 1 tomato, with skin peeled, cut into thin wedges
• 1/2 cup diced onions
• slurry: 1.5 tbsp. cornstarch + 1.5 tbsp. water

Instructions

Step 1

In a bowl, combine the sliced chicken with soy sauce, oil, liquid egg white, cornstarch, salt, and white pepper. Cover and refrigerate for 30–60 minutes.

Step 2

If making cauliflower rice, roughly chop the cauliflower into pieces. Using a food processer, pulse the cauliflower until it resembles rice grains. Be careful not to over-process and turn it into a wet paste.

Step 3

Beat the egg and scramble until just set. Remove and set aside. 

Step 4

In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the green onion and garlic, cooking until fragrant. Stir in the white rice or cauliflower rice and season with salt and white pepper. Cook, stirring occasionally, until the rice is warmed through or the cauliflower softens.

Step 5

Combine the egg and rice. Add the scrambled egg to the same skillet/wok with the rice or cauliflower rice. Mix thoroughly, breaking up the egg into smaller pieces if needed. Once combined, remove from the heat and set aside.

Step 6

Prepare the sauce. In a bowl, mix ketchup, sugar, and water until the sauce is well blended.

Step 7

Velvet the chicken. Bring a pot of water to a gentle boil, ensuring there is enough water to submerge the chicken pieces. Lower the heat to a simmer, then add 1 teaspoon of oil. Carefully place the marinated chicken into the water, stirring gently for about 1 minute. Drain the chicken and set it aside.

Step 8

In a large saucepan, heat 1 teaspoon of oil over medium heat. Add the onions and sauté until translucent. Stir in the tomatoes and velveted chicken. Pour the sauce mixture over the chicken and bring it to a boil. Reduce the heat to a simmer, cover, and cook for 10–15 minutes, or further until the chicken is fully cooked.

Step 9

Stir in the cornstarch slurry to thicken the sauce (continue simmering uncovered to thicken as needed), then remove from heat. Serve by spooning the red sauce over the fried rice or fried cauliflower rice.