Japanese Fried Rice (Chahan)
Hot wok energy meets Japanese flavors — egg-fried rice with a savory soy glaze and crisp, fluffy grains.
Ingredients
| 2 cups (400g) | cold cooked Japanese short-grain rice (day-old is best) | |
| 2 | eggs, beaten | |
| 3 oz (85g) | ham, diced small | |
| 2 | green onions, finely sliced | |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | sesame oil |
| 2 tablespoons | 30 ml | neutral oil |
| — | salt and white pepper to taste |
Instructions
- Heat a wok or large skillet over high heat until smoking. Add neutral oil.
- Add the beaten eggs and scramble quickly until barely set.
- Immediately add the cold rice, breaking up clumps with a spatula. Stir-fry over high heat for 3–4 minutes, pressing and turning the rice, until each grain is separate and lightly toasted.
- Add the ham and green onions and toss to combine.
- Pour soy sauce around the edge of the wok and toss to coat evenly.
- Finish with sesame oil, season with salt and white pepper, and serve.