Steps

1. Finely chop 1/4 onion (60g).
   🕒 02:41
2. Finely chop 1 bell pepper (30g). The seeds are also nutritious, so you can use them as is if you prefer.
   🕒 03:04
3. Remove the skin from 120g chicken thigh and cut into small bite-sized pieces. 【Here's the trick!】 The key is to cut it small so you hit the chicken with every bite.
   🕒 03:25
4. Tear 50g maitake mushrooms apart with your hands.
   🕒 04:02
5. Heat 200g frozen rice in a microwave at 600W for 3 minutes and 30 seconds to make warm rice.
   🕒 04:11
6. Melt 10g butter in a frying pan over medium heat.
   🕒 04:22
7. Add the chicken to the pan, sprinkle with salt and pepper to taste. Stir-fry over low to medium heat until the skin side is browned.
   🕒 04:37
8. Add the chopped onion and stir-fry until the chicken is browned. You don't need to caramelize it until it's deep brown.
   🕒 04:54
9. Add the torn maitake mushrooms and stir-fry until everything is combined.
   🕒 05:18
10. Add [A] 4 tbsp ketchup, [A] 2 tsp Worcestershire sauce, and [A] 3 dashes MSG(Ajinomoto) (MSG). Stir-fry until the moisture from the ketchup evaporates and the ingredients are coated. 【Here's the trick!】 Stir-fry thoroughly to remove the acidity of the ketchup and mellow the flavor.
    🕒 05:34
11. Add the warm rice and stir-fry well until the ketchup is evenly coated throughout.
    🕒 06:54
12. Add 1/2 clove minced garlic and stir-fry further. 【Here's the trick!】 Adding garlic gives it a spicy flavor for adults. You can omit it if you don't like garlic.
    🕒 07:23
13. Sprinkle with black pepper to taste and stir-fry to combine.
    🕒 07:41
14. Add the finely chopped bell pepper and stir-fry briefly. 【Here's the trick!】 Add the bell pepper at the end and don't overcook it to retain its texture and aroma.
    🕒 07:50
15. Once the rice is evenly coated with ketchup, it's done. Serve on a plate and top with parsley or Tabasco as desired.
    🕒 08:06