If you want something quick and easy, this chickpea ketchup rice is perfect for you. All it takes is just stir-frying vegetables, chickpeas, rice and season with ketchup. It's ready in under 15 minutes!
This ketchup rice is always my go-to recipe when I'm short on time with kids waiting for food.
The ingredients are simple and super easy to make. Kids love it, and so do we! It's one of our family's favorite recipes.
If you have tried Japanese omurice, you would know this ketchup rice is stuffed inside. The chicken is the classic ingredient for that, but I use chickpeas instead to create a gentle flavor profile that can be enjoyed by all!
- This recipe is for you if:
- you love rice dishes.
- you are looking for a quick and easy rice dish.
- you want to know how to make ketchup rice.
Let me show you how to make it. If you want to check the recipe right away, please jump to the recipe card. Let's get cooking!
About This Recipe
- Use chickpeas (Instead of chicken)
- Kid's favorite rice dish
- Cooking time is under 15 minutes
- Vegetarian recipe
Here are the ingredients (amounts are in the recipe card below).
- Rice: To make the perfect Ketchup Rice, use harder rice to avoid getting mushy after mixing with ketchup. I recommend using the leftover rice, or when you make rice, try cooking it with a little less water. I use leftover cold rice that is heated up in a microwave before adding it to my frying pan. (How to cook Japanese rice on the stove)
- Chickpeas: I used cooked dried chickpeas using a pressure cooker, but you can also use canned chickpeas.
- Vegetables: Onion, bell pepper. You can also add other vegetables, such as scallions, corn, broccoli, carrots, and peas.
- Seasonings: Ketchup, salt and pepper.
- Oil: I use olive oil in this recipe.
Okay, let me walk you through how to make it step by step. You can watch this video as well.
- Finely mince onion and bell pepper.
- Saute vegetables.
- Add chickpeas and stir-fry.
- Season with ketchup, salt, and pepper.
- Add rice and stir-fry.
There you go!
You can whip up this delicious rice dish in less than 15 minutes! Why not serve it with some salad, tamagoyaki, and misos soup like this?
Kids love Ketchup rice!
One Sunday lunch.
The ketchup rice is served with edamame, kabocha salad, okra tossed with shio kombu, and miso soup (tofu and bean sprouts).
I placed a heart-shaped nori tamagoyaki on the ketchup rice for our kids, and they were delighted by its cute appearance!
If you are curious about how to make heart-shaped tamagoyaki, take your slice of tamagoyaki, cut it diagonally, turn one side over, and put them together. That's it!
They enjoyed their lunch and finished it so quickly!
Thanks for Stopping By!
This recipe is our family's favorite. It only takes a few simple ingredients, and the cooking process itself is super easy! Why don't you try it for weekend lunches? I hope your family enjoys it as much as mine does.
Thank you for taking the time to read my blog♡ . If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Chickpea Ketchup RicePrint Pin Save Saved!
- 1 ⅔ c Cooked Rice, 300g
- ½ Onion
- 2 Bell peppers
- ⅔ c Chickpeas, 170g
- 3-4 tablespoon Ketchup
- ⅓ teaspoon Salt
- a pinch of Pepper
- 1 tablespoon Oil, for cooking
- Cut vegetables: Finely mince the onions and bell pepper.
- Stir-fry vegetables: Warm a frying pan over medium heat, add some oil and the vegetables and saute until they are tender
- Add chickpeas: Add chickpeas and stir-fry.
- Seasoning: Add ketchup, salt, and pepper, and stir-fry to boil off excess ketchup liquid.
- Add rice: Add the rice and stir-fry until the rice is cooked evenly, then season with salt and pepper to taste.
- Equipment: Frying pan 26cm/10 inch
- Substitute: You can substitute chickpeas with soybeans and lentils.
- Chickpeas: I used cooked dried chickpea using a pressure cooker, but you can also use canned chickpeas.
- Rice: To make the perfect Ketchup Rice, use harder rice to avoid getting mushy after mixing with ketchup. I recommend using the leftover rice, or when you make rice, try cooking it with a little less water.
- If you are not sure how to cook rice, please check How to cook Japanese rice on the stove.
- 1 cup = 250 ml