Japanese Chahan Or Fried Rice Recipes

CHAHAN - JAPANESE FRIED RICE

Steps:

• Chop the onions into small cube pieces. Dice the chashaorou/bacon and carrots
• Fry the harder stuff first (onions, carrots, etc.)
• Heat the frying pan, pour in the olive oil.
• Then put the raw egg into the pan with the olive oil.
• Before the egg becomes cooked, put in the warm rice, have the stovetop at medium heat.
• Mix and cook/fry the rice and egg together (in a wok is best).
• Add the long green onion, chashaorou/bacon, carrots and if you would like to - green peas as well.
• Add 1 tbsp soy sauce and mix it up.
• Add 1 tbsp of sake and salt and pepper to taste.
• Mix it up a little more and it's ready to eat!

JAPANESE CHAHAN OR FRIED RICE

Steps:

• Break apart the cooked rice in a bowl.
• Heat a pan or wok. Add 2 tbsp of canola or neutral oil. Once hot, add in the onion and garlic. Sauté until aromatic. Add in the carrots. Saute for 2-3 minutes.
• Add in the rest of the corn, peas, and mushrooms. Season with 1 tsp salt. This will be a little salty but once the rice is mixed in, it will be just right.
• Add in the cooked rice. Season with soy sauce and black pepper. Mix well. Cook over high heat, mixing constantly to avoid the bottom from sticking. Feel free to season with more salt or soy sauce if desired.
• Finish off with some sesame oil and then mix well. Transfer rice to a bowl and pack with a spoon. Place a plate over and flip to create a rounded dome shape. Garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!

CHAHAN (JAPANESE EGG FRIED RICE)

Steps:

• Heat the rice at the stove to keep it warm. This will help prevent the rice from sticking to the wok and burning.
• Chop the onions into small cube pieces. Dice the char siu and carrots into small pieces. Cutting them into about the same size will allow them to cook evenly.
• Heat the frying pan, and pour in 1 tablespoon of olive oil. Fry the onions, carrots, and bacon first. Once cooked, remove the cooked ingredients and place them aside for mixing into the chahan rice later.
• Then, heat the frying pan again, and pour 2 tablespoons of olive oil. Make sure the olive oil is spread evenly over the pan. Crack one raw egg into the pan and fry it.
• Before the egg becomes cooked, pour in the warm rice. Fry the rice and egg together and mix them well.
• Once the egg is cooked, add the chopped long green onion, char siu and carrots to the mix. Add 1 tbsp soy sauce and mix it all up.
• Finally, add salt and pepper to taste. You may also add 1 tablespoon of sake if desired. Make sure all the ingredients are mixed thoroughly.
• Serve the chahan in a rice bowl while it is still hot and fresh from the wok. Garnish the fried rice with seaweed flakes, sesame seeds, and pickled red ginger (beni shoga).