Easy Chahan
https://cookingwithdog.com/recipe/chahan/
Servings
1person
Cook Time
10minutes
Servings
1person
Cook Time
10minutes
Ingredients
  • 1 Egg
  • 40 g Char SiuChinese-flavored barbecued pork, substitute: Ham
  • 2 tbsp Long Green Onions (Naganegi)chopped
  • 1 Garlic Clovechopped
  • 2 tsp Vegetable Oil
  • 1 tsp Sake
  • 1/4 tsp Soy Sauce
  • 1/4 tsp Salt
  • Pepper
  • 150 g Steamed Rice
  • 20 g Spring Onion Leaveschopped
  • Beni Shogapickled ginger
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. Cut the char siu, Chinese-flavored barbecued pork into 5mm (0.2") cubes. If it’s not available in your area, you can also use ham instead.
    		 Cut the char siu, Chinese-flavored barbecued pork into 5mm (0.2″) cubes. If it’s not available in your area, you can also use ham instead.
  2. Thoroughly beat the egg in a bowl.
    		 Thoroughly beat the egg in a bowl.
  3. Add the vegetable oil to a pan and turn on the burner. Add the chopped long green onion and stir-fry on low heat until aromatic.
    		 Add the vegetable oil to a pan and turn on the burner. Add the chopped long green onion and stir-fry on low heat until aromatic.
  4. Add the chopped garlic clove and continue stirring. When the aroma grows stronger, increase the heat.
    		 Add the chopped garlic clove and continue stirring. When the aroma grows stronger, increase the heat.
  5. Add the beaten egg and the hot steamed rice.
    		 Add the beaten egg and the hot steamed rice.
  6. Quickly coat the rice with the egg evenly and then crumble the mixture using the back of the ladle. Stir-fry on high heat and separate each grain.
    		 Quickly coat the rice with the egg evenly and then crumble the mixture using the back of the ladle. Stir-fry on high heat and separate each grain.
  7. Add the char siu and continue stirring.
    		 Add the char siu and continue stirring.
  8. Add the salt, pepper and the sake and distribute evenly.
    		 Add the salt, pepper and the sake and distribute evenly.
  9. Add the chopped spring onion leaves and stir.
    		 Add the chopped spring onion leaves and stir.
  10. Finally, pour the soy sauce directly onto the pan to help it grow more fragrant.
    		 Finally, pour the soy sauce directly onto the pan to help it grow more fragrant.
  11. Place the chahan on a plate. Garnish with the beni shoga, pickled ginger root.
    		 Place the chahan on a plate. Garnish with the beni shoga, pickled ginger root.
Recipe Notes

A tip to separate each grain in the chahan is using hot steamed rice cooked with a little less water and and cooking it in smaller portions. Separating each grain of rice makes the texture more palatable.
When using a relatively small burner at home, avoid tossing the chahan in the pan to keep from lowering the temperature.
Make sure to add the rice immediately after the egg and quickly combine the mixture.