Chūkadon - Japanese-Inspired Stir-Fried Rice Bowl

Ingredients

• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 200g chicken or beef, thinly sliced 200g chicken or beef, thinly sliced
• 1 red bell pepper, julienned 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned 1 yellow bell pepper, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 cup bean sprouts 1 cup bean sprouts
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon mirin (or honey) 1 tablespoon mirin (or honey)
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, combine the soy sauce, oyster sauce, mirin (or honey), and sesame oil. Set aside.
2. 2.
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add the sliced chicken or beef to the skillet and stir-fry until cooked through. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add another tablespoon of vegetable oil and sauté the minced garlic until fragrant.
5. 5.
   Add the sliced onion and julienned carrots to the skillet and stir-fry for 2-3 minutes until slightly softened.
6. 6.
   Add the julienned bell peppers and bean sprouts to the skillet and continue stir-frying for another 2 minutes.
7. 7.
   Return the cooked chicken or beef to the skillet and pour the prepared sauce over the ingredients. Stir-fry for an additional 1-2 minutes until everything is well-coated and heated through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the stir-fried mixture over a bed of steamed rice and garnish with chopped green onions or sesame seeds, if desired.

Treat your ingredients with care...

• Chicken or beef — For tender and juicy meat, marinate it for at least 30 minutes before stir-frying. Thinly slicing the meat ensures quick and even cooking.
• Bean sprouts — To retain their crunchiness, add bean sprouts towards the end of the stir-frying process. Overcooking can make them soggy.
• Rice — Use cooked rice that has been cooled down. Cold rice works best for stir-frying as it maintains its texture and doesn't become mushy.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of chili garlic sauce or red pepper flakes to the sauce mixture.
• Customize the vegetable selection based on personal preference or seasonal availability.
• To make it a complete meal, top the Chūkadon with a fried egg or serve it alongside a simple miso soup.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
• Experiment with different protein options such as shrimp, tofu, or even a combination of various meats.

Serving advice

Serve the Chūkadon hot in individual bowls, allowing each person to enjoy the vibrant colors and enticing aroma. Garnish with chopped green onions or sesame seeds for an added touch of freshness and visual appeal.

Presentation advice

To enhance the presentation, arrange the stir-fried vegetables and meat on top of the rice in an aesthetically pleasing manner. Drizzle a little extra sauce over the top and sprinkle some sesame seeds for an elegant finishing touch.