Chahan - Japanese Fried Rice

Ingredients

• 2 cups (400g) cooked Japanese short-grain rice 2 cups (400g) cooked Japanese short-grain rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 carrot, diced 1 carrot, diced
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1/2 cup (75g) cooked chicken, diced 1/2 cup (75g) cooked chicken, diced
• 1/2 cup (75g) cooked shrimp, peeled and deveined 1/2 cup (75g) cooked shrimp, peeled and deveined
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium heat.
2. 2.
   Add the minced garlic and chopped onion to the skillet and sauté until fragrant and lightly golden.
3. 3.
   Add the diced carrot and frozen peas to the skillet and stir-fry for 2-3 minutes until the vegetables are slightly tender.
4. 4.
   Push the vegetables to one side of the skillet and add the cooked chicken and shrimp to the empty space. Stir-fry for another 2 minutes until the meat is heated through.
5. 5.
   Increase the heat to high and add the cooked rice to the skillet. Break up any clumps of rice with a spatula and stir-fry for 3-4 minutes until the rice is evenly coated with the other ingredients.
6. 6.
   Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Stir-fry for an additional 2 minutes to allow the flavors to meld together.
7. 7.
   Season with salt and pepper to taste. Add the sliced green onions and give it a final stir.
8. 8.
   Remove from heat and serve the Chahan hot.

Treat your ingredients with care...

• Rice — Use day-old cooked rice for the best texture in Chahan.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the dish.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.
• Green onions — Slice the green onions thinly to add a fresh and aromatic touch to the Chahan.

Tips & Tricks

• Use a wok or a large skillet with high sides to prevent the ingredients from spilling over during stir-frying.
• Make sure the cooked rice is cooled before using it in the recipe to avoid clumping.
• Customize your Chahan by adding other ingredients such as mushrooms, bell peppers, or even kimchi for a spicy twist.
• For a vegetarian version, omit the chicken and shrimp and add tofu or tempeh as a protein substitute.
• Leftover Chahan can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve the Chahan hot as a standalone meal or as a side dish alongside other Japanese favorites like miso soup, gyoza, or teriyaki chicken. Garnish with additional sliced green onions for a pop of color.

Presentation advice

Transfer the Chahan to a serving platter or individual bowls. Optionally, garnish with a sprinkle of toasted sesame seeds or a drizzle of chili oil for an extra touch of flavor and visual appeal.