Ketchup Rice with Pork
ケチャップライス（豚肉）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Ketchup rice is a homey Japanese favorite: cooked rice tossed with a sweet, gently tangy ketchup sauce of finely chopped vegetables and ground pork. It is the same rice you find tucked inside omurice, and its familiar, mild flavor makes it an easy sell even for children who are wary of vegetables. Chopping the carrot, onion and green bell pepper finely lets them soften into the sauce, and simmering the ketchup down cooks off its sharp acidity so the finished rice tastes rounded and sweet rather than sour.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 27 gcarrot
- 27 gonion
- 30 ggreen bell pepper
- 30 gground pork
Seasonings
- 1.5 gvegetable oil
- 22.5 gketchup
- 0.9 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
Directions
- 1
Finely chop the carrot, onion and green bell pepper.
- 2
Heat the oil in a pot and sauté the vegetables well. Once they are soft, add the ground pork, salt and pepper and cook, stirring, until the pork is done.
- 3
Add the ketchup and simmer it down to cook off the acidity.
- 4
Mix the sauce into the cooked rice.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 381 kcal | 762 kcal | 381 kcal |
| Protein | 11 g | 21.9 g | 11 g |
| Fat | 7.4 g | 14.7 g | 7.4 g |
| Carbohydrates | 70.7 g | 141.3 g | 70.7 g |
| Fiber | 2.8 g | 5.7 g | 2.8 g |
| Salt equivalent | 1.7 g | 3.3 g | 1.7 g |
| Calcium | 24 mg | 48 mg | 24 mg |
| Iron | 1.4 mg | 2.7 mg | 1.4 mg |
| Potassium | 420 mg | 840 mg | 420 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 381 kcal | 11 g | 7.4 g | 70.7 g | 2.8 g | 1.7 g | 24 mg | 1.4 mg | 420 mg |
| 1 adult serving | 762 kcal | 21.9 g | 14.7 g | 141.3 g | 5.7 g | 3.3 g | 48 mg | 2.7 mg | 840 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
