Missing you always Japan, even though sometimes you can be scarily cold, I'll always love you!
Chahan (Japanese Fried Rice)
By Brooke from Take it and Like it
- 1 tbsp canola oil
- 1 carrot (The recipe says it can be chopped but they grated it, I thought this was a great idea, I don't think I would appreciate crunchy carrot in this, but if you would, go nuts!)
- 3 shallots
- 60g chopped cooked pork (I don't like chopping meat so I bought stirfry pork and ended up with huge pieces of pork all the way through, would not recommend, next time I think I'm just gonna have to man up and get meat juice all over my hands.)
- 1/2 tbsp grated fresh ginger (Woolies ran out of ginger. I know, nuts, so I had to use tube ginger, not as strong but still good, i GUESS, *sulky face*)
- 2 cups cooked Japanese rice
- 1 tbsp sake or mirin (I used mirin)
- 1 tbsp soy sauce
- 2 eggs
- handful of chopped greens (I got a packet of mixed rocket and baby spinach from the fruit and vege section)
- Heat the oil over medium heat. Add any ingredients that need to cook first - I put the carrot, green onions and pork in now, and because I had shredded the carrot instead of chopping it this only required 1-2 minutes of cooking time.
- Stir in the ginger then add the cooked rice. Break the eggs on top of the rice and quickly mix everything around so the rice grains are coated with the uncooked egg.
- Add the sake & soy sauce then the greens, and serve.
- You definitely want to move fast when making this; if you let the eggs overcook it tends to be a bit too dry. Remember, the heat from the rice will keep cooking the eggs while you're plating it.