This Rice Cooker Chicken Rice is the ultimate no-fuss comfort meal Simply add the ingredients to your rice cooker and press start — no stirring, no mess, and no standing over the stove.
The rice comes out fluffy and evenly coated in the rich ketchup flavor — just like pan-fried chicken rice but without the effort! It’s perfect for meal prep too: portion and freeze for quick lunches or weeknight dinners.
Here are three secrets to success: soak the rice, measure water precisely, and mix well before cooking.
10 minutes
+ soaking & rice cooking time
Rinaty
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 1/2 cup uncooked Japanese short-grain rice
- 3 1/2 oz boneless chicken thighs, diced
- 1 /4 small onion, finely chopped
- 1 /4 carrot, finely chopped
- 1 /2 green bell pepper, finely chopped
- 2 tbsp. corn kernels (thawed if frozen)
- 1 cup water
- A4 tbsp. ketchup
- A2 tsp. chicken bouillon granules (or consommé powder)
- A1 tsp. soy sauce
- A1 tsp. mirin
- A1 tsp. Worcestershire sauce
- AA few shakes of Ajinomoto (optional)
- ASalt and pepper, to taste
INSTRUCTIONS
- 1
Soak the rice: Rinse the rice and let it soak in water for about 30 minutes. Tip: Don’t add seasonings yet — the salt can prevent proper water absorption.
- 2
Prepare the ingredients: Cut chicken into small bite-sized pieces. Finely chop onion, carrot, and bell pepper. Thaw the corn if frozen.
- 3
Combine: Drain the soaked rice and add it to the rice cooker. Add A seasonings (ketchup, bouillon, soy sauce, mirin, Worcestershire, Ajinomoto, salt and pepper), then water. Mix thoroughly to combine. The liquid level should be slightly below the 2-cup line.
- 4
Add toppings: Spread the chicken, vegetables, and corn evenly on top (do not mix). Cook using the mixed rice (takikomi gohan) setting.
- 5
Finish: Once cooked, gently mix the rice with a rice paddle to evenly mix the sauce and ingredients. Serve warm.
RecipeID
483
Tips & Notes
・Use slightly less water than usual to avoid a soggy texture — 230 ml is ideal for 2 cups of rice.
・Be sure all ingredients (especially chicken and corn) are completely thawed before cooking.
・For best results, use a 5.5-cup rice cooker and cook 2 cups of rice at a time.
・To freeze, divide into portions and wrap tightly. Reheat in the microwave (unwrapped) before serving.
Serving Ideas
・Top with chopped parsley, grated cheese, or a fried egg for a café-style meal.
・Wrap in an omelet to make Omurice (Japanese omelet rice).
・Use leftovers for bento boxes — it’s tasty even when cold!
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."