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.
Print Recipe
Pin Recipe
Servings: 2
Ingredients
- 11.3 oz warm cooked Japanese white rice
- 4.2 oz boneless, skinless chicken thigh
- 2.8 oz onion
- 1 oz carrot
- 2 tsp salted butter (0.17 oz/5 g per 1 tsp)
- a pinch of salt (for the chicken)
- a pinch of ground black pepper (for the chicken)
- 4 Tbsp ketchup (0.6 oz/17 g per 1 Tbsp)
- ¼ tsp salt
- a pinch of ground black pepper
Instructions
- Cut the chicken into small pieces, about ½ inch (1–1.5 cm) thick. Finely chop the onion and carrot.
- 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.
- Add ketchup to the pan and stir to coat the ingredients, cooking for about 1 minute to reduce the acidity.
- 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.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 367.86kcal Carbohydrates: 59.43g Protein: 16.17g Fat: 6.97g Saturated Fat: 3.32g Polyunsaturated Fat: 0.81g Monounsaturated Fat: 2.01g Trans Fat: 0.18g Cholesterol: 67.46mg Sodium: 667.87mg Potassium: 377.6mg Fiber: 1.16g Sugar: 8.84g Vitamin A: 2665.99IU Vitamin C: 5.02mg Calcium: 26.74mg Iron: 3.05mg
Enjoyed this recipe?I’d really appreciate it if you shared it with your friends.
