Lunch · 20 min · japanese

Chahan Fried Rice

Japanese flavors, weeknight effort. Cooked rice meets eggs in a 20-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Cooked rice
• 3 Eggs
• 0.5 lb Char siu pork
• 4 Scallions
• 0.5 cup Peas
• 2 tbsp Soy sauce
• 1 tbsp Sake
• 1 tsp Chicken stock powder
• 2 tbsp Lard
• 0.5 tsp White pepper

Steps

1. Use day-old rice, or spread fresh rice on a tray and chill 1 hour. Cold, dry grains fry; fresh, wet grains steam.
2. Scramble the eggs in smoking lard into large, soft curds; remove. Sear the diced char siu 2 minutes.
3. Add the rice, breaking up every clump with the back of a spatula. Fry 3 minutes until the grains dance and smell toasty.
4. Season with soy around the edges of the wok, sake, stock powder, and white pepper. Return the eggs and peas; toss 1 minute.
5. Finish with scallions. Great chahan is about the wok breath — smoky, savory, and gone too fast.

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