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Chahan
Chahan, from above
Non vegJapan

Chahan

Japanese fried rice with grains that tumble apart. Yesterday's rice, today's hero.

20 minTime
22 gProtein each
mildSpice
Grains that dance3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
548kcalsame
22 gproteinsame
2 gfibresame
20minutessame

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Cooked rice3 cups, a day old
Egg2
Cooked hamdiced (or char siu)
Spring onion (green onion, scallion)4 stalks, chopped
Garlic2 cloves, minced
Cooking oil (vegetable oil)5 tsp
Salt½ tsp
White peppera pinch
Soy sauce2 tsp

Method

5 steps
  1. 1Break up the cold rice with your fingers so no clumps remain.
  2. 2Heat the wok on the highest flame until smoking. Add the oil and garlic, then pour in the beaten eggs.
  3. 3Before the egg sets, tip in the rice and toss hard for 3 minutes, pressing and scooping.
  4. 4Add the ham and white parts of the spring onion and toss 1 minute. Season with salt and pepper.
  5. 5Drizzle the soy sauce around the edge of the wok, add the spring onion greens and toss 30 seconds.
Serve it like this

Pack the rice into a small bowl and turn it out as a neat dome, the way ramen shops serve it.

Make it a meal

What goes with Chahan: a bread or rice, a side, something to drink and something sweet.

With a main Tanmen35 min
With a main Japanese vegetable curry55 min
On the side Miso soup20 min
A little snack Gyoza60 min
To drink Matcha latte5 min
Something sweet Matcha roll cake140 min
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