Chahan (Japanese Fried Rice)

Name: Chahan (Japanese Fried Rice)
Total time: 15 min
Yield: Serves 2
Ingredients: Egg 2; Ham 4 fillets; Japanese leek (naganegi) 1/2; Chicken stock granules 1 tsp; Warm rice 2 rice bowls (about 400 g); Vegetable oil 2 tbsp; Salt 1/4 tsp; Pepper A pinch; Soy sauce 1 tsp

⏱ No time

Serves 2 · About 15 min
Fluffy fried rice with egg, Japanese leek and ham, made in a home frying pan.

① Cut the ingredients→② Beat the eggs→③ Stir-fry the eggs and rice→④ Add toppings and season→⑤ Finish with soy sauce

What to buy

Eggs & deli meats

Egg2HamThin sliced ham is fine4 fillets

Vegetables

Japanese leek (naganegi)1/2

Seasonings

Chicken stock granules1 tsp

Check what you already have

Warm riceFreshly cooked, or warmed in the microwave2 rice bowls (about 400 g)Vegetable oil2 tbspSalt1/4 tspPepperA pinchSoy sauce1 tsp

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How to make it

Cut the ingredients

About 5 min

On the cutting board, mince the leek (chop finely)
On the cutting board, cut the ham into 1 cm squares

How to tell it's doneThe leek and ham are cut and set apart on a plate.

Beat the eggs

1 min

Crack 2 eggs into a bowl
Mix with chopsticks as if cutting through the whites

How to tell it's doneNo lumps of egg white are left, and it's all the same yellow.

Stir-fry the eggs and rice

Medium-high heatAbout 2 min

Put 2 tbsp vegetable oil in a frying pan and heat over medium-high heat for 1 minute
Pour in all of the beaten eggs
Right away, put all the rice on top and mix with a spatula in cutting motions to coat the rice with egg
Press and break up lumps of rice with the tip of the spatula

How to tell it's doneThe rice grains are yellow, and no runny raw egg is left in the pan.

Be carefulCold rice clumps and is hard to break up. Use warm rice.

Add toppings and season

Medium-high heatAbout 2 min

Add the ham and leek and stir-fry
Sprinkle with 1 tsp chicken stock granules, 1/4 tsp salt and a pinch of pepper
Mix everything, spreading the rice out in the pan and turning it over, again and again

How to tell it's doneThe rice grains fall apart without sticking together, and the leek is soft.

Finish with soy sauce

Medium-high heat30 sec

Pour 1 tsp soy sauce around the hot edge of the pan, not on top of the rice
Right away, mix everything and turn off the heat
Taste it. If the flavor is weak, add a pinch of salt
Put on plates

ReadyIt's OK if it smells toasty from the soy sauce and is light brown all over.

📚 Learn more about this dish

🥬 Ingredient guide

Eggs Naganegi (Japanese leek)Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)Mawashi-ireru (pour in a circle)Mijin-giri (finely chopping)Beaten egg

If it didn't work out

It's mushyToo much rice, or the heat is too low. When making more than 2 servings, stir-fry in 2 batches.

The rice stays in clumpsThe egg set before you broke up the rice in step 3. Next time, add the rice right after the egg.

The flavor is weakAdd salt a pinch at a time, tasting each time.

It sticks to the panNot enough oil, or the pan wasn't hot enough. Heat it well for 1 minute before adding the eggs.

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Made by YUU, a teen who loves cooking → About me