Chicken Fried Rice

1. Gather all the ingredients. For the steamed rice, please note that ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked white rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.

To Make the Tomato Sauce

1. In a small saucepan, add 3 Tbsp ketchup, 3 Tbsp tomato paste, and 2 Tbsp water.
2. Mix well to combine. If the sauce is too thick, add more water.

To Prepare the Ingredients

1. Cut 6 oz chicken thigh into small pieces, roughly ½-inch (1.3-cm) cubes.
2. Sprinkle ⅛ tsp freshly ground black pepper and ⅛ tsp Diamond Crystal kosher salt.
3. Chop ¼ onion.
4. Cut off the end of 3 mushrooms and slice them thinly.

To Make the Fried Rice

1. Heat 1 Tbsp unsalted butter in a large frying pan over medium heat and add the chopped onion.
2. Sauté the onion until tender, then add the chicken.
3. Cook until no longer pink. Then, add the sliced mushrooms.
4. Add the tomato sauce and combine well with the ingredients.
5. Add 2 cups cooked Japanese short-grain rice and combine with the sauce until it is well coated.
6. Add 2 Tbsp green peas and give a final toss.

To Serve and Store

1. If you have an omurice mold, fill the mold with the fried rice, pressing down with a spatula without making the rice mushy.
2. Flip onto the plate and release the mold.
3. Put 6 green peas on top (to replicate the Chicken Fried Rice shown in Netflix® Midnight Diner). Enjoy!

To Store

1. Store the leftovers in an airtight container and store in the refrigerator for up to 2 days.