Recipe by Goldie174
My friend's mom owns a yakiniku resteraunt but she also cooks various other foods. This is her chahan recipe. She really uses chashaorou (chaashuu) but I don't know the word in English, but she said Bacon is okay too. If you like green peas, you can add 2 tbsps. (I don't like green peas, that's why I didn't add them into the ingredients list). Use how ever much olive oil, salt, and pepper you think you need.
Top Review by zingeda
Instead of using bacon, the meat you may be thinking of is an Asian sausage called (phonetically) Lup Chong. You can generally find it at an Asian grocery. In place of the Sake, which I will try, I was taught to use Rice Wine Vinegar and sugar, and also to add a little Safron, and then to fry it in Peanut Oil. A lovely Japanese woman gave us her restaurant recipe back in the early 70s, and it has been a favorite from day 1.
- 400 g white rice
- 1 egg
- 2 -4 long green onions
- 40 g bacon
- 30 g carrots
- 1 tablespoon soy sauce
- 1 tablespoon sake
- olive oil
Directions See How It's Made
- 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!