Japanese Ketchup Fried Rice

Ketchup Fried Rice is a staple home-cooked dish in Japan that is easy to make without any special Japanese ingredients or techniques. It is simple yet full of flavor, and there is something about it that feels comfortingly nostalgic.

Japanese Ketchup Fried Rice is a Western-inspired Japanese dish made by sautéing chicken, onions, and other vegetables, then seasoning them with ketchup and mixing everything with rice. I refer to it as “Japanese Ketchup Fried Rice” here to clarify for international readers, but in Japan, it is commonly known as “Chicken Rice” because it contains chicken, or simply as “Ketchup Rice.” It is also widely recognized as the filling for omurice (Japanese omelette rice).

What makes this dish so appealing is how easy it is to make with ingredients you probably already have at home, while still offering a flavor that everyone enjoys. You don’t need any special Japanese ingredients or cooking techniques, which makes it perfect for anyone just starting to cook Japanese dishes.

Fluffy rice combined with the sweet and tangy flavor of ketchup, along with the savory taste of chicken and vegetables, creates a simple yet comforting dish that appeals to all generations. Give it a try in your own kitchen—you are sure to love it!

Japanese ketchup fried rice is a simple dish that can be made in just four main steps:

1. Prepare the ingredients

The main ingredients for Japanese ketchup fried rice are:

• Cooked Japanese white rice
• Chicken
• Onions
• Carrots

Some people add green bell peppers or mushrooms in addition to (or instead of) carrots. Make sure to chop the ingredients before cooking. This helps the rice and other ingredients blend together nicely.

You can also add green peas or corn for an extra touch if you like.

2. Sauté the ingredients

Heat butter or oil in a pan, then sauté the chicken. Once it changes color, add the onions, carrots, and any other ingredients you are using, and cook until they soften, stirring occasionally.

Be careful not to overcook the chicken at this stage. Since it is already cut into small pieces, cooking it too long will cause it to lose too much moisture and become dry.

3. Add ketchup

When the ingredients are cooked, add ketchup and cook it for about a minute to let some of the moisture evaporate. Heating the ketchup reduces its acidity, leaving behind umami and richness. This step might seem like a minor detail, but it is actually crucial for the final taste.

4. Mix the rice

Add the rice and stir-fry everything together, breaking up any clumps with a spatula. Season with salt and pepper, stir to combine, and your Japanese ketchup fried rice is ready. If you want to add a colorful touch, garnish the dish with parsley or leafy greens.

Japanese ketchup fried rice is a simple dish that is hard to mess up. If you follow the steps above, you should end up with a delicious dish, but to make it even tastier, try incorporating the following tips.

• Use skinless chicken.

Since the chicken used in this dish is cut into small pieces, trying to crisp the skin properly often leads to overcooking the meat, which can become dry. On the other hand, if you cook the meat just right, the skin tends to become rubbery and unpleasant. For this reason, it is best to remove the skin beforehand.

You don’t have to throw away the skin—it can be put to good use. You can render the chicken fat or make torikawa ponzu (a Japanese chicken skin dish often served at izakayas). I have included recipes for both on the linked page, so be sure to check it out.

• Use butter when sautéing the ingredients.

You can make this dish using regular cooking oil to sauté the chicken and other ingredients, but using butter adds richness to it.

Every region and household in Japan has its own version of ketchup fried rice, so there is no single “correct” way. However, since the ingredients in this dish contain very little fat, I highly recommend using butter for a richer finish.

• Use warm rice.

Cold rice tends to clump and doesn’t mix well with the ketchup. If you are using leftover rice, make sure to warm it up in the microwave before cooking.

Finally, let’s touch on some occasions when Japanese ketchup fried rice is commonly enjoyed. Of course, it is great for everyday meals, but in Japan, it is especially popular in the following situations:

• When you want something quick yet tasty.

It is a satisfying dish that doesn’t require much time or effort.

• As the main carbohydrate in a bento (lunch box).

It adds a nice pop of color and still tastes good even after it has cooled.

• When enjoying omurice (Japanese omelette rice).

Japanese ketchup fried rice is almost always used as the rice base for omurice. In other words, once you learn how to make Japanese ketchup fried rice, all you have to do is wrap it (or top it) with an omelet and add ketchup (or sauce) to create omurice. After trying this dish, I highly recommend giving omurice a try as well. (I plan to share the recipe on my blog around January 7, 2026.)

Ingredients

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Instructions

🕒 Total: 15 mins mins

Step 1
Cut the chicken into small pieces, about ½ inch (1-1.5 cm) thick. Finely chop the onion and carrot.

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Step 2
Heat butter in a pan. Once it has melted, add the chicken, season it with salt and pepper, and sauté over medium heat until both sides just start to change color. Then, add the onion and carrot, and cook until softened.

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Step 3
Add ketchup to the pan and stir to coat the ingredients, cooking for about 1 minute to reduce the acidity.

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Step 4
Add the cooked rice to the pan and stir-fry everything together, breaking up any clumps with a spatula. Once the ketchup is evenly incorporated into the rice, season with salt and pepper, and stir to combine.

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To store

You can store it in the refrigerator for up to 3 days.