Here's a recipe that is an ideal use for any rice you happen to have leftover in the fridge - you know, the stuff that goes a bit dry and isn't that nice to reheat 'n ' eat (but you don't want to throw away). So here is my Japanese Chahan, which means "fried rice". People say this dish originally came from China when Japan opened its doors to trade and Chinese merchant seamen introduced it to the port of Kobe. I don't know how true that story is but I'm pretty sure this dish is Chinese in origin. What is beyond doubt is that is regularly consumed at breakfast, lunch and dinner in homes the length and breadth of Japan (it's so popular in our house that one of my sons may be the first known case of chahan addiction!)
I use Thai long grain rice in this recipe but you can use any rice you have to hand - if it's leftover, even better, as it makes this a really quick one pan meal - just throw in some chopped chicken, carrot and onion, a handful of peas and an egg - stir fry and hey, presto! you have yourself a pan of chahan with chicken!
You can find the written recipe just below and for the Youtube tutorial click Chahan or scroll to the bottom of the page.
Happy cooking! Kurumi XXXX.
If you want something similar but with a little more nutrition and calories, try my Tenshindon recipe here.
Chahan
ingredients:
(makes 2 portions)
320g cooked rice
30g frozen peas
180g chicken breast
40g carrot, peeled
2 spring onions
80g onion, peeled
2 eggs
1 clove of garlic
1 slice of ginger
1/2 tsp salt
1/4 pepper
1/2 tsp chicken or vegetable stock granules
1/2 tsp soy sauce
1/2 tsp oyster sauce
2 tbsp veg oil for frying
how to:
finely chop the garlic, ginger, carrot, spring onion & onion
slice the chicken, then dice
heat 1 tbsp of oil in a pan, add and stir fry the garlic, ginger & chicken for 2 - 3 mins
add and stir fry the carrot & onion for 1 - 2 mins
add the peas and stir some more
push the mixture to one side of the pan, heat 1 tbsp of oil, then stir in the eggs
before the eggs start to set, add the rice and mix together well
season with the salt, pepper, stock granules, soy sauce & oyster sauce and stir again
add the spring onions and stir one final time
your chahan is ready. for an attractive way to serve, spoon 1 portion of chahan into a bowl then invert onto a plate. repeat for the second portion
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