Chahan - Japanese Fried Rice

photo by Vicki in CT

- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 400 g white rice
- 1 egg
- 2 -4 long green onions
- 40 g bacon
- 30 g carrots
- 1 tablespoon soy sauce
- 1 tablespoon sake
- salt
- pepper
- olive oil
directions
- 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!
Questions & Replies

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Reviews
-
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.
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Really good recipe. Very simple, quick, and yummy. For my personal tastes however, I wanted a little stronger flavor. I added a splash of good quality dashi and it was perfect. (A flavorful chicken stock or veggie stock would make decent dashi substitutions if you have that on hand instead...that's what the teppanyaki place in the States I used to work at always did.) Thanks for posting this one!
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In the states "chashaorou" is char siu or chinese style bbq pork. You'll find this at Asian markets. It's more meaty than bacon and not as smoked. I myself do use bacon. It also helps if the rice is made ahead and sits in the refrigerator for a few hours or overnight. This allows the grains of rice to separate when frying. This is a great recipe to clean up the fridge. Use what you've got... leftover chicken, veggies, etc.
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Tweaks
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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.
RECIPE SUBMITTED BY
I am currently a student at UH-Manoa, majoring in elem. education.
I've lived in (chronological order):
Miami, FL
Milwaukee, WI
Akune, Kagoshima Pref., Japan
Wakimoto, Kagoshima Pref., Japan
Takaono, Kagoshima Pref., Japan
Honolulu, HI
I've also been to Australia, Canada and Singapore.
Favorite Cookbooks - 「ひと月8000円のおかず」by 小田真規子
One Month 8000 yen for food by Makiko Oda (8000 yen = approx US$80)
「ザ・レシピ」by 浜内千波
The Recipe by Chinami Hamanai
(If you can't read the writing above the English titles, that's because it's in Japanese font)