Chahan (Fried Rice)

Name: Chahan (Fried Rice)
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 cups day-old cooked Japanese short-grain rice (refrigerated); 2 large eggs; 1/2 cup chashu (roast pork) or ham (diced small); 1/2 cup scallions (chopped; whites and greens separated); 1.5 tbsp soy sauce; 1 tsp sesame oil; salt and white pepper; 2 tbsp neutral oil

Japanese-style fried rice, often cooked with egg, roast pork, and green onions.

15 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Sesame Soy Wheat

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Instructions

6 steps

1
Ensure your leftover rice is cold and use your fingers to break up any large clumps before cooking. Beat the eggs lightly with a pinch of salt.

2
Heat a wok or large skillet over high heat until smoking. Add 1 tbsp of neutral oil, pour in the beaten eggs, and scramble rapidly for 10 seconds. Remove the soft curds to a plate immediately.
3
Add another 1 tbsp of oil to the wok. Toss in the diced chashu and the white parts of the scallions, stir-frying for 30 seconds until fragrant.
4
Dump the cold rice into the wok. Use a tossing motion and the back of your spatula or ladle to break apart the rice, frying aggressively for 2-3 minutes until the grains begin to separate and "dance."
5
Return the scrambled eggs to the wok, breaking them up. Season generously with salt and white pepper.
6
Push the rice to the center. Drizzle the soy sauce down the sides of the hot wok to caramelize it before mixing it into the rice. Toss in the green scallions and sesame oil, give it one final toss, and serve immediately.

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