Japanese Ketchup Rice (Chicken Rice)

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Ketchup rice (also known as "Japanese chicken rice") is a well loved dish for kids in Japan, however in my recipe I use a variety of herbs and seasonings to give it a more sophisticated taste. Made with chicken thigh, onions, bell peppers and mushrooms, this elegant "ketchup rice" can be enjoyed by the whole family, not just kids!

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Ketchup Rice

Yield

2-3 servings

Type

pan-fry

Time

20 minutes

Level

Easy

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what you'll need:

» Chinese chicken stock powder » salt and pepper  » nutmeg » cumin » rosemary » fenugreek » paprika powder

what you'll need:

» butter » onion » chicken thigh » garlic paste » red wine » brown button mushrooms » green bell pepper

what you'll need:

» cooked rice » ketchup » grated parmesan » fried egg » parsley » lemon wedge

Mix the spices

Mix the dry herbs, spices and chicken stock powder in a small bowl and set aside for later.

1

Fry the onions

Melt the butter in a large frying pan and fry the onions until translucent.

2

Add chicken & veg

Push the onion to one side and add the chicken, garlic paste and vegetables. 

3

Add wine & spices

Once the chicken is sealed, add the red wine and spice mix. Stir fry for 1-2 minutes.

4

Add rice & ketchup

Add the rice, ketchup and parmesan. Stir fry until the spices are well distributed and the rice is heated all the way through. Dish up.

5

Dish up

Fry the eggs and serve on top of each portion of rice. Sprinkle with parsley and serve with lemon wedges. (Squeeze the lemon juice over the rice before eating.)

6

See the full post for ingredient quantities, plus substitutes and additional ingredient ideas!