Japanese Ketchup Rice Recipe

Cooked rice: The base of the dish, providing a neutral canvas for the flavors.

Vegetable oil: Used for sautéing the vegetables, adding a subtle richness.

Onion: Adds a sweet and savory depth to the dish.

Carrot: Provides a slight sweetness and a bit of crunch.

Frozen peas: Adds a pop of color and a touch of sweetness.

Ketchup: The star ingredient, giving the dish its distinctive tangy flavor.

Soy sauce: Adds umami and a hint of saltiness.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and complexity.

When cooking the onion and carrot, make sure to dice them finely and uniformly. This ensures they cook evenly and blend seamlessly with the rice. Additionally, when adding the ketchup and soy sauce, mix them thoroughly with the rice to ensure every grain is coated, enhancing the overall flavor profile of the dish.

• Cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a good source of protein and fiber.

• Vegetable oil - Substitute with olive oil: Olive oil has a richer flavor and is a healthier fat option.

• Onion - Substitute with shallots: Shallots have a milder taste and add a subtle sweetness.

• Carrot - Substitute with bell pepper: Bell peppers add a different crunch and a slight sweetness.

• Frozen peas - Substitute with edamame: Edamame provides a similar texture and adds more protein.

• Ketchup - Substitute with tomato paste and a bit of sugar: Tomato paste with sugar mimics the sweetness and thickness of ketchup.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• Salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in smaller amounts.

• Pepper - Substitute with white pepper: White pepper has a milder taste and is less visually noticeable in the dish.

• Allow the cooked rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the Japanese ketchup rice into an airtight container. Make sure to press down gently to remove any air pockets.
• Label the container with the date to keep track of its freshness.
• Store the container in the refrigerator if you plan to consume the rice within 3-4 days.
• For longer storage, place the rice in a freezer-safe container or a resealable plastic bag. Flatten the bag to remove excess air and save space.
• Freeze the rice for up to 1 month. Beyond this period, the texture and flavor may degrade.
• When ready to reheat, thaw the frozen rice in the refrigerator overnight.
• Reheat the rice in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, until thoroughly warmed.
• Alternatively, reheat the rice in a frying pan over medium heat. Add a splash of vegetable oil or water to prevent sticking, and stir occasionally until heated through.
• Always check the rice for any off smells or discoloration before consuming, as these are signs of spoilage.

• For a quick and easy method, use the microwave. Place the Japanese ketchup rice in a microwave-safe dish. Sprinkle a few drops of water over the rice to prevent it from drying out. Cover the dish with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, then stir. Continue heating in 30-second intervals until the rice is thoroughly warmed.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil or butter to the pan. Once the oil is hot, add the leftover Japanese ketchup rice. Stir frequently to ensure even heating. If the rice seems dry, add a splash of water or broth. Cook for about 5-7 minutes until the rice is heated through.

• For an oven method, preheat your oven to 350°F (175°C). Spread the Japanese ketchup rice in an even layer in an oven-safe dish. Cover the dish with aluminum foil to retain moisture. Bake for about 15-20 minutes, stirring halfway through, until the rice is hot.

• For a unique twist, consider using a steamer. Place the Japanese ketchup rice in a heatproof dish that fits inside your steamer. Steam for about 10 minutes or until the rice is thoroughly heated. This method helps retain the moisture and texture of the rice.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Japanese ketchup rice in an air fryer-safe dish. Cover the dish with aluminum foil to prevent the rice from drying out. Heat for about 5-7 minutes, stirring halfway through, until the rice is hot.

• Frying pan: A large, flat-bottomed pan used for sautéing the vegetables and mixing the rice with the other ingredients.

• Spatula: A tool used to stir and mix the ingredients in the frying pan, ensuring even cooking and coating.

• Cutting board: A flat surface used for chopping the onion and carrot.

• Knife: A sharp tool used for finely chopping the onion and carrot.

• Measuring cups: Tools used to measure the cooked rice and ketchup accurately.

• Measuring spoons: Tools used to measure the vegetable oil and soy sauce accurately.

• Mixing bowl: A bowl used to hold the cooked rice before adding it to the frying pan.

• Serving spoon: A large spoon used to serve the finished dish.

Prep ingredients in advance: Chop the onion and carrot ahead of time and store them in the fridge.

Use leftover rice: Utilize cooked rice from a previous meal to save cooking time.

Frozen vegetables: Keep frozen peas on hand to skip the washing and chopping.

One-pan cooking: Cook everything in one frying pan to reduce cleanup time.

Measure sauces beforehand: Pre-measure the ketchup and soy sauce to streamline the cooking process.