Japanese-Style Fried Rice (Chahan)
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
56
Sourness
41
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2.25 cups
Chicken Stock (low-sodium)3 tbsps
Japanese Soy Sauce2 tsps
Granulated Sugar1.5 tsps
Kosher Salt3 tbsps
Cornstarch2 tsps
Toasted Sesame Oil1 cup
Vegetable Oil4 large
Egg (lightly beaten)Directions:
1
Bring a small pot of water to a boil
2
Add the carrot and cook 2 minutes
3
Add the shrimp and cook until they’re just cooked through, 1 to 2 minutes more
4
Drain and then return them to the pot
5
Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt
6
Set the pot over medium-high heat and bring to a boil
7
In a small container, stir together the cornstarch and 3 tablespoons of water until smooth
8
Gradually add the cornstarch mixture to the pot, stirring constantly
9
Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes
10
Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered
11
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers
12
Add the eggs and cook, stirring constantly, until they’re barely cooked, about 30 seconds
13
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
14
Season with about 1 teaspoon of the salt and pepper to taste
15
Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls
16
Overturn the bowls onto 4 large shallow bowls
17
Remove the bowls to reveal the mounds of rice and pour the sauce over each one
18
Top with the scallions and serve
19
Bring a small pot of water to a boil
20
Add the carrot and cook 2 minutes
21
Add the shrimp and cook until they’re just cooked through, 1 to 2 minutes more
22
Drain and then return them to the pot
23
Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt
24
Set the pot over medium-high heat and bring to a boil
25
In a small container, stir together the cornstarch and 3 tablespoons of water until smooth
26
Gradually add the cornstarch mixture to the pot, stirring constantly
27
Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes
28
Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered
29
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers
30
Add the eggs and cook, stirring constantly, until they’re barely cooked, about 30 seconds
31
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
32
Season with about 1 teaspoon of the salt and pepper to taste
33
Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls
34
Overturn the bowls onto 4 large shallow bowls
35
Remove the bowls to reveal the mounds of rice and pour the sauce over each one
36
Top with the scallions and serve