Japanese-Style Fried Rice (Chahan)

Ingredients for Japanese-Style Fried Rice (Chahan)

• 40g diced (1/4-inch cubes) carrot

• 12 medium prawns (about 170g ), peeled and deveined, cut crosswise into thirds

• 60ml fresh or frozen corn kernels

• 40g fresh or frozen shelled edamame

• 40g diced (1/4-inch pieces) fresh shiitake mushrooms or rehydrated dried shiitakes

• 550ml low-sodium chicken stock

• 45ml Japanese soy sauce

• 45ml sake (Japanese rice wine)

• 2 teaspoons granulated sugar

• 1 1/2 teaspoons kosher salt

• 3 tablespoons cornflour

• 2 teaspoons toasted sesame oil

• White or black pepper to taste

• 60ml vegetable oil

• 4 large eggs, lightly beaten

• 6 packed cups cooked short-grain white rice, preferably 1 or 2 days old

• 1 generous tablespoon thinly sliced spring onion greens

Bring a small pot of water to a boil. Add the carrot and cook 2 minutes. Add the prawns and cook until they’re just cooked through, 1 to 2 minutes more. Drain and then return them to the pot. Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoons of salt. Set the pot over medium-high heat and bring to a boil. In a small container, stir together the cornflour and 45ml of water until smooth. Gradually add the cornflour mixture to the pot, stirring constantly. Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes. Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered.

Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the eggs and cook, stirring constantly, until they’re barely cooked, about 30 seconds. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through and the egg has browned slightly, about 4 minutes. Season with about 1 teaspoon of the salt and pepper to taste.

Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls. Overturn the bowls onto 4 large shallow bowls. Remove the bowls to reveal the mounds of rice and pour the sauce over each one. Top with the spring onions and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.