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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Victor Usama
[email protected]This dish was amazing! The flavors were so well-balanced and the rice was cooked perfectly.
Lily Rose
[email protected]This fried rice is the best I've ever had. I'll definitely be making it again and again.
Aoodye Mohammed
[email protected]I'm so glad I found this recipe. It's now my go-to recipe for fried rice.
its babu
[email protected]This was a great recipe! I made it for my friends and they loved it.
Betty Elias
[email protected]Overall, this was a good recipe. I'll definitely make it again, but I'll make a few changes next time.
Mustafa Kalroo
[email protected]The rice was a bit too mushy for my liking. I think I'll cook it for a shorter amount of time next time.
MD Khan Khan45678
[email protected]This recipe was a bit bland for my taste. I think I'll add some more soy sauce next time.
luke jemwa
[email protected]This fried rice is so flavorful and delicious. I highly recommend it!
Imiran Abbas
[email protected]I love how easy this recipe is to make. It's perfect for a quick weeknight meal.
Fortune Godson
[email protected]So good!
Raja Hashim
[email protected]This recipe is a keeper! I'll definitely be making it again.
Rummy Tryese
[email protected]This was my first time making Japanese-style fried rice, and it turned out great! The instructions were easy to follow and the rice was cooked perfectly.
Potteris is
[email protected]I've tried many fried rice recipes, but this one is by far the best. It's so easy to make and the flavor is amazing.
Emily Collins
[email protected]This Japanese-style fried rice was a hit with my family! The combination of soy sauce, sesame oil, and ginger gave it a delicious umami flavor.