Chahan - Japanese Fried Rice

"My friend's mom owns a yakiniku resteraunt but she also cooks various other foods. This is her chahan recipe. She really uses chashaorou (chaashuu) but I don't know the word in English, but she said Bacon is okay too. If you like green peas, you can add 2 tbsps. (I don't like green peas, that's why I didn't add them into the ingredients list). Use how ever much olive oil, salt, and pepper you think you need."
 
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photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
Ready In:
25mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Chop the onions into small cube pieces. Dice the chashaorou/bacon and carrots
  • Fry the harder stuff first (onions, carrots, etc.)
  • Heat the frying pan, pour in the olive oil.
  • Then put the raw egg into the pan with the olive oil.
  • Before the egg becomes cooked, put in the warm rice, have the stovetop at medium heat.
  • Mix and cook/fry the rice and egg together (in a wok is best).
  • Add the long green onion, chashaorou/bacon, carrots and if you would like to - green peas as well.
  • Add 1 tbsp soy sauce and mix it up.
  • Add 1 tbsp of sake and salt and pepper to taste.
  • Mix it up a little more and it's ready to eat!

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Reviews

  1. Instead of using bacon, the meat you may be thinking of is an Asian sausage called (phonetically) Lup Chong. You can generally find it at an Asian grocery. In place of the Sake, which I will try, I was taught to use Rice Wine Vinegar and sugar, and also to add a little Safron, and then to fry it in Peanut Oil. A lovely Japanese woman gave us her restaurant recipe back in the early 70s, and it has been a favorite from day 1.
     
  2. This is very close to the Chahan my Okinawan mom taught me to make. We add a little Dashi to taste, and sometimes use bacon, like your mom said was ok. But in reference to that, I'm thinking maybe your Mom uses Chashu, also known as Pork Belly, as my mom did! Oishii!
     
  3. Really good recipe. Very simple, quick, and yummy. For my personal tastes however, I wanted a little stronger flavor. I added a splash of good quality dashi and it was perfect. (A flavorful chicken stock or veggie stock would make decent dashi substitutions if you have that on hand instead...that's what the teppanyaki place in the States I used to work at always did.) Thanks for posting this one!
     
  4. In the states "chashaorou" is char siu or chinese style bbq pork. You'll find this at Asian markets. It's more meaty than bacon and not as smoked. I myself do use bacon. It also helps if the rice is made ahead and sits in the refrigerator for a few hours or overnight. This allows the grains of rice to separate when frying. This is a great recipe to clean up the fridge. Use what you've got... leftover chicken, veggies, etc.
     
  5. Very good version of fried rice. I think the bacon and the sake really add something to the flavorings here. I used English style back bacon in this. Easy instructions and not overly salty.
     
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Tweaks

  1. Instead of using bacon, the meat you may be thinking of is an Asian sausage called (phonetically) Lup Chong. You can generally find it at an Asian grocery. In place of the Sake, which I will try, I was taught to use Rice Wine Vinegar and sugar, and also to add a little Safron, and then to fry it in Peanut Oil. A lovely Japanese woman gave us her restaurant recipe back in the early 70s, and it has been a favorite from day 1.
     

RECIPE SUBMITTED BY

I am currently a student at UH-Manoa, majoring in elem. education. I've lived in (chronological order): Miami, FL Milwaukee, WI Akune, Kagoshima Pref., Japan Wakimoto, Kagoshima Pref., Japan Takaono, Kagoshima Pref., Japan Honolulu, HI I've also been to Australia, Canada and Singapore. Favorite Cookbooks - 「ひと月8000円のおかず」by 小田真規子 One Month 8000 yen for food by Makiko Oda (8000 yen = approx US$80) 「ザ・レシピ」by 浜内千波 The Recipe by Chinami Hamanai (If you can't read the writing above the English titles, that's because it's in Japanese font)
 
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