Name: Chicken Fried Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 oz chicken thigh ((166 g)); 2 Tbsp green peas ((25 g)); 3 mushrooms; ¼ onion ((65 g, 2.3 oz)); 1 Tbsp unsalted butter; 13 oz cooked Japanese short-grain rice; ⅛ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt); ⅛ tsp pepper; 3 Tbsp ketchup; 3 Tbsp paste; 2 Tbsp water

Chicken Fried Rice is a popular western-style rice dish cooked with sweet and tangy ketchup-based sauce. This classic dish brings a nostalgic vibe to many Japanese reminiscing on their childhood memories.

Chicken Fried Rice

oz chicken thigh ((166 g))

Tbsp green peas ((25 g))

mushrooms

onion ((65 g, 2.3 oz))

unsalted butter

oz rice

salt

⅛ tsp pepper

Tbsp ketchup

Tbsp paste

water

Gather all the ingredients.

In a small saucepan, add 3 Tbsp ketchup, 3 Tbsp tomato paste, and 2 Tbsp water.

Mix well to combine. If the sauce is too thick, add more water.

To Make Tomato Sauce

Cut the chicken thigh into small pieces, roughly ½” cubes.

Sprinkle freshly ground black pepper and salt.

Chop the onion.

Cut off the end of mushrooms and slice them thinly.

To Prepare Ingredients

Heat the butter in a large frying pan over medium heat and add the chopped onion.

Saute the onion until tender, then add the chicken.

Cook until no longer pink. And add the sliced mushrooms.

Add the tomato sauce and combine well with the ingredients.

Add the rice and combine with sauce until it is well coated.

Add the green peas and give a final toss.

To Make Fried Rice

If you have an Omurice Mold, fill the mold with fried rice, pressing down with spatula without making the rice mushy.

Flip onto the plate and release the mold.

Put 6 green peas on top (to replicate the Chicken Fried Rice shown in Netflix® Midnight Diner). Enjoy!

Put the fried rice in an airtight container and store in the refrigerator for up to 2 days.

To Serve &amp; Store

Chicken Fried Rice

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 2

Cost: $18.51 /serving

Author : Namiko Chen

Ingredients

Instructions

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