Chāhan
also called チャーハン · chāhan · chahan · ちゃーはん · 炒飯 · yakimeshi · 焼き飯 · Japanese fried rice
- Japanese Home Cooking
- serves 2
- recipe says 15 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| Seasoned with soy, sake and white pepper. This is what a household does with yesterday's rice. | ||
| 2eggs | scramble 20 sec, tip out loose | return everything, 1 min |
| 1 Tbs(15 mL)neutral oil | ||
| 3 cups(710 mL; cold, out of the fridge)cooked rice | fry 3 min, pressing | |
| 4 oz(115 g; in 1/4-inch dice)chashu | ||
| 3(sliced thin)scallions | ||
| 1 Tbs(15 mL)sake | ||
| 1/4 tspfine sea salt | ||
| 1/4 tspwhite pepper | ||
| 1 Tbs(15 mL)soy sauce | ||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
Before anything else
2scramble 20 sec, tip out loose
3fry 3 min, pressing
4return everything, 1 min
goes in with what steps 2 and 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 4 min
- Needs you
- 4 min2 steps run at once
- If you get it wrong
- Narrow — cold rice fries and warm rice steams, and a pan of steamed rice does not come back however hot the wok gets
scramble 20 sec, tip out loose
20 secneeds youfrom the start
fry 3 min, pressing
3 minneeds youfrom the start
return everything, 1 min
1 minneeds you3 min in
- needs you
You'll need wok
Goes with
See how it is written
>> title: Chāhan
>> category: Rice, Beans & Grains
>> tags: japanese, rice, egg, pork, leftovers, quick, weeknight
>> counters: Japanese Home Cooking
>> aka: チャーハン, chāhan, chahan, ちゃーはん, 炒飯, yakimeshi, 焼き飯, Japanese fried rice
>> pairs-with: gohan, chashu, sumashi-jiru
>> servings: 2
>> time: 15 min
>> slack: narrow — cold rice fries and warm rice steams, and a pan of steamed rice does not come back however hot the wok gets
>> step: Seasoned with soy, sake and white pepper. This is what a household does with yesterday's rice.
The Japanese one, and it is seasoned differently: soy, sake and white pepper, no oyster sauce.
>> step: scramble 20 sec, tip out loose
Scramble @eggs{2} in @neutral oil{1%Tbs}(15 mL) in a #wok{} over the highest heat the burner has ~fry{20%sec}, and tip them out onto a plate while they are still loose and wet.
>> step: fry 3 min, pressing
Fry @cooked rice{3%cups}(710 mL; cold, out of the fridge) with @chashu{4%oz}(115 g; in 1/4-inch dice) in the same pan ~fry{3%min}, pressing the rice flat against the metal and turning it, until the grains separate and clatter rather than clumping.
>> step: return everything, 1 min
Return @&(2)scrambled egg{} to @&(~1)rice{} with @scallions{3}(sliced thin), @sake{1%Tbs}(15 mL), @fine sea salt{1/4%tsp}, @white pepper{1/4%tsp} and @soy sauce{1%Tbs}(15 mL) poured round the rim of the pan rather than onto the rice, and ~fry{1%min}.