Japanese Chahan Fried Rice
Ingredients
- 3 cups cooked and cooled Japanese rice or other short grain rice
- 2 tbsp canola oil or other neutral oil
- 1 onion, diced
- 1 carrot, finely diced
- 2 garlic cloves, minced
- 1/2 cup corn kernels
- 1/2 cup green peas
- 1/2 cup diced rehydrated shiitake mushrooms
- 1/2 to 1 tbsp soy sauce, or to taste
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/2 tbsp sesame oil
Garnishes
- Sesame seeds
- Chopped spring onions
Preparation
Break apart the cooked rice in a bowl.
Heat a pan or wok and add 2 tablespoons of canola or neutral oil.
Once hot, add the onion and garlic, and sauté until aromatic.
Add the carrots and sauté for 2-3 minutes.
Add the corn, peas, and mushrooms, and season with 1 teaspoon salt.
Add the cooked rice, season with soy sauce and black pepper, and mix well.
Cook over high heat, mixing constantly to avoid the bottom from sticking, and adjust seasoning if desired.
Finish with sesame oil, mix well, transfer to a bowl, pack with a spoon, place a plate over, and flip to create a rounded dome shape.
Garnish with sesame seeds and spring onions if desired, and enjoy while hot.
Notes
Leftover rice or day-old rice is perfect for this dish.
The veggies and mushrooms are optional and can be substituted with whatever is on hand, such as frozen corn and peas.
