Japanese style fried rice, also known as chahan, is a popular dish combines the convenience of fried rice with the distinct flavors of Japanese cuisine. The versatility of chahan allows for a wide range of ingredient combinations and cooking techniques, making it a customizable and delicious meal. This article aims to guide you through the essential steps and provide helpful tips to create an authentic and flavorful Japanese-style fried rice at home.
Check out the recipes below so you can choose the best recipe for yourself!
JAPANESE CHAHAN OR FRIED RICE
The perfect easy recipe for whenever you're looking to clear your fridge of whatever veggies you have lying around. I love having 'chahan' or fried rice in Japanese restaurants so decided to make my own!
Provided by Jeeca
Categories Main Course
Time 15m
Number Of Ingredients 13
Steps:
- Break apart the cooked rice in a bowl.
- Heat a pan or wok. Add 2 tbsp of canola or neutral oil. Once hot, add in the onion and garlic. Sauté until aromatic. Add in the carrots. Saute for 2-3 minutes.
- Add in the rest of the corn, peas, and mushrooms. Season with 1 tsp salt. This will be a little salty but once the rice is mixed in, it will be just right.
- Add in the cooked rice. Season with soy sauce and black pepper. Mix well. Cook over high heat, mixing constantly to avoid the bottom from sticking. Feel free to season with more salt or soy sauce if desired.
- Finish off with some sesame oil and then mix well. Transfer rice to a bowl and pack with a spoon. Place a plate over and flip to create a rounded dome shape. Garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!
Nutrition Facts : ServingSize 1 serving, Calories 513 kcal, Carbohydrate 77 g, Protein 10 g, Fat 19 g, SaturatedFat 2 g, TransFat 1 g, Sodium 1529 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 17 g
CHAHAN - JAPANESE FRIED RICE
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.
Provided by Goldie174
Categories White Rice
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 896.1, Fat 12.7, SaturatedFat 4, Cholesterol 119.3, Sodium 734.1, Carbohydrate 167.5, Fiber 6.6, Sugar 1.6, Protein 20.5
JAPANESE-STYLE FRIED RICE (CHAHAN)
There is no better use for leftover rice than chahan. A brief trip in a pan resurrects the grains and a few pantry ingredients-little more than eggs, oil, and salt-transform tired rice into a super-satisfying meal. To give the humble dish a little flair, I whip up a saucy broth filled with vegetables and shrimp and pour it on at the last minute. Of course, you can add any ingredients you like-peas or asparagus, kimchi or Japanese pickles, pork, or even, as I do at Morimoto Napa, duck confit.
Provided by Masaharu Morimoto
Categories HarperCollins Rice Shrimp Dinner Mushroom Egg Quick & Easy
Yield Serves 4
Number Of Ingredients 17
Steps:
- Bring a small pot of water to a boil. Add the carrot and cook 2 minutes. Add the shrimp and cook until they're just cooked through, 1 to 2 minutes more. Drain and then return them to the pot. Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt. Set the pot over medium-high heat and bring to a boil. In a small container, stir together the cornstarch and 3 tablespoons of water until smooth. Gradually add the cornstarch mixture to the pot, stirring constantly. Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes. Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the eggs and cook, stirring constantly, until they're barely cooked, about 30 seconds. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through and the egg has browned slightly, about 4 minutes. Season with about 1 teaspoon of the salt and pepper to taste.
- Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls. Overturn the bowls onto 4 large shallow bowls. Remove the bowls to reveal the mounds of rice and pour the sauce over each one. Top with the scallions and serve.
EASY JAPANESE FRIED RICE
I love being able to make fried rice at home, and this recipe is as easy as you could ask for!
Provided by BetterCookingForSingleFathers
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.
- Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
- Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
- Place rice in a large mixing bowl, add eggs, and toss together.
- Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.
- Taste and add more butter or soy sauce as desired. Serve.
Nutrition Facts : Calories 591.8 calories, Carbohydrate 79.8 g, Cholesterol 126.6 mg, Fat 24.5 g, Fiber 1.9 g, Protein 12 g, SaturatedFat 9.4 g, Sodium 1225.7 mg, Sugar 1 g
CHAHAN (JAPANESE EGG FRIED RICE)
Chahan is a simple Japanese fried rice dish that you can easily master cooking at home. While the basic technique is in stir-frying the rice with the ingredients, some helpful tips can help you when you prepare the perfect fried rice.
Provided by Juliet Huang
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Heat the rice at the stove to keep it warm. This will help prevent the rice from sticking to the wok and burning.
- Chop the onions into small cube pieces. Dice the char siu and carrots into small pieces. Cutting them into about the same size will allow them to cook evenly.
- Heat the frying pan, and pour in 1 tablespoon of olive oil. Fry the onions, carrots, and bacon first. Once cooked, remove the cooked ingredients and place them aside for mixing into the chahan rice later.
- Then, heat the frying pan again, and pour 2 tablespoons of olive oil. Make sure the olive oil is spread evenly over the pan. Crack one raw egg into the pan and fry it.
- Before the egg becomes cooked, pour in the warm rice. Fry the rice and egg together and mix them well.
- Once the egg is cooked, add the chopped long green onion, char siu and carrots to the mix. Add 1 tbsp soy sauce and mix it all up.
- Finally, add salt and pepper to taste. You may also add 1 tablespoon of sake if desired. Make sure all the ingredients are mixed thoroughly.
- Serve the chahan in a rice bowl while it is still hot and fresh from the wok. Garnish the fried rice with seaweed flakes, sesame seeds, and pickled red ginger (beni shoga).
Nutrition Facts : Calories 516 kcal, Carbohydrate 59 g, Protein 10 g, Fat 26 g, SaturatedFat 19 g, Cholesterol 16 mg, Sodium 527 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY CHAHAN - JAPANESE FRIED RICE
Make and share this Easy Chahan - Japanese Fried Rice recipe from Food.com.
Provided by Goldie174
Categories White Rice
Time 17m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Chop long green onions, carrots, and bacon into little pieces.
- Put 400g warm rice into a bowl and mix raw egg with it throughly, make sure the egg is coating the rice totally.
- Fry the egg and rice mix with olive oil in a frying pan.
- When the rice starts to spatter, add all the other ingredients except soy sauce and sake.
- Fry all of the contents.
- Add soy sauce and mix it throughly.
- Add sake and mix it throughly.
- Lastly, add salt and pepper to taste.
Nutrition Facts : Calories 1557.8, Fat 13.8, SaturatedFat 4.4, Cholesterol 119.3, Sodium 722.8, Carbohydrate 313, Fiber 6.3, Sugar 1.4, Protein 32.5
Tips:
- Use Japanese rice: Japanese rice is short-grain and sticky, which makes it ideal for fried rice.
- Cook the rice in advance: The rice should be cooked and cooled before you start making the fried rice. This will help prevent the rice from becoming mushy.
- Use a well-seasoned wok or skillet: A well-seasoned wok or skillet will help prevent the rice from sticking.
- Use high heat: Fried rice is best cooked over high heat. This will help create a nice crust on the rice.
- Add the ingredients in the correct order: The order in which you add the ingredients is important. Start with the vegetables, then add the meat, and finally add the rice.
- Don't overcook the rice: Fried rice should be cooked quickly over high heat. Overcooking the rice will make it mushy.
- Serve immediately: Fried rice is best served immediately after it is cooked.
Conclusion:
Japanese-style fried rice, or chahan, is a delicious and versatile dish that can be made with a variety of ingredients. By following these tips, you can make a perfect chahan that your family and friends will love.
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