Japanese-Style Fried Rice (Chahan)
Japanese-style chahan is fried rice moulded into neat portions and crowned with a silky prawn, edamame and shiitake sauce, delivering restaurant-quality plating and bold umami flavour in under 30 minutes.
Ingredients
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17 Ingredients
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Instructions
- 1
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.
- 2
Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt. Set the pot over medium-high heat and bring to a boil.
- 3
In a small container, stir together the cornflour and 45ml of water until smooth. Gradually add the cornflour mixture to the pot, stirring constantly.
- 4
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.
- 5
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.
- 6
Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until heated through and combined with the egg.
- 7
Season the rice with the remaining salt. Mould the rice into portions using a bowl or cup and unmould into shallow serving bowls.
- 8
Pour the warm prawn and vegetable sauce over the moulded rice. Garnish with sliced spring onion greens and serve immediately.
