Chahan (Japanese Fried Rice)
A recipe for Chahan (チャーハン, Japanese Fried Rice)! Leftover steamed rice is quickly stir-fried with carrot, green onion, chashu, and egg for an easy and flavorful meal.
Servings 3 -4 Servings
Ingredients
- 2 tablespoons (30 milliliters) canola or vegetable oil
- 1 clove garlic peeled and minced
- 1 carrot peeled and finely chopped
- 4 ounces (113 grams) chashu diced, or ham
- 3 cups (450 grams) cooked and cooled Japanese short grain rice
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1/4 teaspoon salt
- Pinch freshly ground black pepper
- 2 large eggs lightly beaten
- 3 green onions thinly sliced, set aside a few green pieces for garnish
- 1 teaspoon (5 milliliters) sesame oil
- Beni shōga (red pickled ginger) optional, for garnish
Instructions
- Place a large wok over high to medium-high heat and drizzle with the vegetable oil.
- Once hot, add the garlic and cook just until fragrant, 20-30 seconds. Add the carrots and chashu and cook, stirring constantly until heated through.
- Crumble in the rice and toss with the ingredients, breaking apart any clumps, until each grain is coated in the oil.
- Push the rice to one side of the pan and pour in the beaten eggs into the empty area. Once starting to set, break apart lightly to scramble and toss with the rice.
- Pour the soy sauce and sake around the edges of the rice and toss to coat. Season with the salt and freshly ground black pepper.
- Toss in the green onions and season with sesame oil. Adjust flavors to taste and serve immediately, garnished with additional green onions or beni shoga (pickled ginger) if desired.