Japanese Chicken Rice (Ketchup Chicken Fried Rice)

japan.recipetineats.com

Jodie

300g/0.7lb cooked rice (hot or warm, microwave if day old/frozen)

150g/5.3oz chicken thigh fillet cut into about 1.5cm/⅝" cubes (note 1)

50g/1.8oz onion finely diced

30g/1.1oz mushrooms (button or swiss brown), thinly sliced

25g/0.9oz carrot diced into 3 to 5mm/⅛ to 3⁄16" cubes

1 tbsp oil (preferably the oil from chicken skin, note 2)

subheading: Flavouring:

½ tsp Worcestershire sauce

3 tbsp tomato ketchup

½ tsp tomato paste

10g/0.4oz butter cut into cubes

½ tsp salt

subheading: Serving (optional):

A dozen green peas (boiled, note 3)

Directions at japan.recipetineats.com

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