Japanese Ketchup Fried Rice for Adults

INGREDIENTS

Japanese Ketchup Rice Spice Mix

• ½ tbsp Chinese-style chicken bouillon powder
• 1 pinch salt
• 1 pinch black pepper
• ¼ tsp chili powder
• ¼ tsp nutmeg
• ½ tsp cumin powder
• ½ tsp rosemary
• ½ tsp fenugreek
• ½ tsp paprika powder

Japanese Ketchup Rice

• 1 tbsp unsalted butter
• 100 g yellow onion(s) – finely diced
• 1 tsp olive oil
• 200 g boneless chicken thigh(s) – sliced or cut into small bitesize pieces
• 1 tsp garlic paste
• 1 tbsp red wine
• 4 brown button mushroom(s) – sliced
• 30 g green bell pepper(s) – small dice
• 400 g cooked Japanese short-grain rice
• 2 tbsp tomato ketchup
• 1 tbsp parmesan cheese – grated
• 3 fried egg – optional
• 1 tsp parsley – finely chopped, optional
• 3 lemon wedges – optional

INSTRUCTIONS 

1. Mix the spices in a bowl and set aside for later.
2. Heat a frying pan or wok on medium high and add 1 tbsp unsalted butter.
3. Once the butter has melted, add 100 g yellow onion(s) and fry until transparent.
4. Push the onion to one side of the pan and add 1 tsp olive oil. Add 200 g boneless chicken thigh(s), 1 tsp garlic paste and vegetables.
5. Once the chicken is sealed, add 1 tbsp red wine and spice mix. Stir fry for 1-2 minutes.
6. Add 400 g cooked Japanese short-grain rice, 2 tbsp tomato ketchup and 1 tbsp parmesan cheese. Stir fry until the rice is heated all the way through and the spices are well distributed.
7. Serve with 3 fried egg, 3 lemon wedges and 1 tsp parsley.
8. Squeeze the lemon juice over the rice before eating.
9. Enjoy!