Savor our must-try chicken rice recipe—a creamy, comforting dish blending tender chicken and flavorful rice. Quick to make for a satisfying meal!
Japanese Chicken Rice (Ketchup Rice)
Difficulty: ★★☆☆☆3
servings10
minutes15
minutesJapanese Chicken Rice Ingredients
Cooked Warm Rice: 400g (about 2–3 cups)
Tip: Day-old rice is fine; just warm it slightly for easier mixing.Chicken Thigh: ~75g (~2.5 oz), cut into 1/2-inch cubes
Substitute: Chicken breast or leftover roast chicken, though thigh remains juicier.Onion: ~100g (1/2 small onion), diced
Substitute: Shallots if regular onion is too strong.Carrot: ~50g (1/3 medium), finely diced (~1/4 inch)
Substitute: Bell pepper or zucchini for color and sweetness.Olive Oil: 1/2 tablespoon
Substitute: Vegetable oil or a mix of butter and oil.- (A) Seasoning & Extras
Ketchup: 3 tablespoons (about 45g)
Tomato purée (if available): 1 tablespoon (15g)
Substitute: 1 teaspoon tomato paste (if using a more concentrated paste, reduce accordingly).Butter: 10g (~2/3 tablespoon)
Salt: 1/4 teaspoon (plus more to taste)
Pepper: a pinch or two
Japanese Chicken Rice Directions
- Prep the Vegetables & Chicken
Onion: Dice into ~5–7 mm pieces.
Carrot: Peel and cut into small cubes (~4–5 mm).
Chicken: Chop into ~1/2-inch cubes if not already cut.
Note: Smaller pieces ensure quick, even cooking. - Sauté the Chicken & Veggies
Heat Oil: In a frying pan or skillet over medium heat, add 1/2 Tbsp olive oil.
Add Onion, Carrot, Chicken: Sauté for about 3 minutes, stirring occasionally.Onions should become translucent; chicken mostly cooked through.
Light Season: Sprinkle a small pinch of salt and pepper to enhance flavor at this stage. - Stir in Ketchup & Butter
Lower Heat Slightly: Avoid burning the ketchup.
Add (A): Combine 3 Tbsp ketchup, 1 Tbsp tomato purée, and 10g butter in the pan. Stir as butter melts.The combination should form a reddish sauce coating the chicken and veggies. - Add Warm Rice & Final Seasoning
Incorporate Rice: Gently fold 400g warm cooked rice into the sauce.Keep stirring until the ketchup mixture is evenly distributed.
Season: Sprinkle 1/4 tsp salt and a pinch of pepper across the rice, then stir to mix well.
Taste & Adjust: If needed, add a bit more salt or pepper.
Notes
- Tips & Points
Storage:Refrigerate for up to 3 days.
Freeze for up to 1 month.
Day-Old Rice: Perfect for preventing mushy texture; reheat lightly to separate grains.
Tomato Products:If using tomato paste (more concentrated than purée), reduce the amount by half to avoid overpowering flavor.
Butter Choice:If using unsalted butter, you might need to slightly increase salt at the end.
Omurice Base: Wrap this chicken rice in a thin omelet for Japanese Omurice.
Extra Protein: Feel free to add ham, bacon, or shrimp for variety.