When I was a kid, my mother used to cook a lot more than she does these days and Chicken Rice was one of them. She used to make them all the time because it was a favorite of ours. We could pretty much eat it all week!
The Japanese version of Chicken Rice is one of the easiest dishes to make but don't let the simplicity fool you. It really is one of the most delicious things you'll ever put into your mouth. This is a great way to use up your leftover rice. If you're a vegetarian, simply omit the chicken.
Here are some tips for getting the best results. If you can, I suggest using Japanese rice for the best results. Cut up your ingredients to the same size for quick and even cooking and have them ready to go before starting to cook.
Japanese Chicken RiceServes 4
- 4 cups cooked rice
- 1/4 onion diced
- 1 skinless chicken breast chopped
- 1/2 cup frozen peas (cooked and thawed)
- 4 tablespoon ketchup
- 2/3 teaspoon salt
- pepper to taste
- cooking oil
- Add 1 1/2 tablespoons of oil to a frying pan and saute the chicken and onions for 3-5 minutes.
- Add ketchup, peas, salt and pepper to the mixture. Stir to combine the ingredients well.
- Add the cooked rice and mix thoroughly. Heat for another 2 minutes or so.
- Divide the rice into four plates and serve warm.
I hope you try this recipe out as it's one of my go-to comfort foods. Let me know what you think in the comments below and if you haven't done so, subscribe to my blog for updates.
Hope you're all having a great day!