Japanese Fried Rice (Chāhan) with Instant Seasoning

Method10 steps · about 20 min

1. 1

   Step 1: Have all 2 cups cooked rice ready. If it is cold, microwave for about 1 minute to loosen and warm it before frying. Use freshly cooked rice or leftovers that were promptly refrigerated.

   Uses 2 cups cooked rice, freshly cooked or promptly refrigerated leftovers

   
2. 2

   Step 2: Heat 2 tbsp of the 3 tbsp oil in a wok or large frying pan over medium heat. Add the crushed garlic (1) clove; reserve the remaining 1 tbsp oil for step 5.

   Uses 2 tbsp oil for the garlic and eggs · 1 garlic clove, crushed with the side of a knife

3. 3

   Step 3: As soon as the garlic in step 2 becomes fragrant, lift it out and discard it before it burns. Keep the garlic-scented oil in the pan.

   Uses garlic clove infusing the heated oil

4. 4

   Step 4: Turn the pan with the scented oil from step 3 up to high heat. Add both eggs (2) and stir to break the yolks and mix them with the whites. When mostly set, transfer all the egg to a plate; it will finish cooking in step 8.

   Uses garlic-scented oil left in the pan · 2 eggs

5. 5

   Step 5: Add the reserved 1 tbsp oil to the same wok or pan over high heat. Add all ⅔ cup carrot and ⅔ cup onion, and stir-fry for about 1 minute.

   Stir-fry carrot and onion · 1 minUses Remaining 1 tbsp oil for vegetables · ⅔ cup finely chopped carrot · ⅔ cup finely chopped onion

6. 6

   Step 6: Add all 60 g ready cooked ham to the vegetables from step 5. Stir-fry for a further 30 seconds to 1 minute until the onion is translucent.

   Stir-fry vegetables with ham · 1 minUses carrot and onion after their first minute of frying · 60 g cooked sliced ham, cut into small pieces

7. 7

   Step 7: Add all the warmed cooked rice from step 1 to the ham and vegetables from step 6. Stir-fry for about 30 seconds, separating the grains and breaking up any rice lumps.

   Stir-fry the cooked rice · 1 minUses stir-fried ham and vegetables · complete warmed cooked-rice stock

8. 8

   Step 8: Return all the egg from step 4 to the rice from step 7 and add all ⅔ cup scallion greens. Stir-fry for a further 30 seconds, breaking the egg into smaller pieces and cooking it until fully set.

   Mix in eggs and scallion greens · 1 minUses rice with stir-fried ham and vegetables · reserved partly cooked eggs · ⅔ cup finely chopped scallion greens

9. 9

   Step 9: Add the whole 6 g sachet of Amijirushi fried-rice seasoning to the rice from step 8. Stir well so the powder is evenly mixed through.

   Uses fried rice with fully set egg and scallion greens · 1 sachet (6 g) Amijirushi Chāhan no Moto fried-rice seasoning

   
10. 10

    Step 10: Drizzle all 1 tsp sesame oil along the side of the wok and mix it into the seasoned rice from step 9. Heat through until piping hot; if using refrigerated rice or ham leftovers, reach 74°C throughout. Turn off the heat and serve hot as 2–3 portions.

    Uses complete seasoned fried-rice mixture · 1 tsp sesame oil, to finish