Chahan – Japanese Fried Rice

Ingredients

• 4 cups cooked short-grain rice, chilled overnight
• 4 large eggs, beaten
• 5 oz char siu or thick-cut ham, diced small
• 4 scallions, thinly sliced, white and green parts separated
• 2 cloves garlic, minced
• 3 tbsp neutral oil, divided
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Salt and white pepper
• Pickled red ginger, to serve

Before you cook

• Break up any clumps in the cold rice with your hands.
• Stir half the beaten egg directly into the cold rice so each grain gets a thin coating.
• Dice the char siu and slice the scallions, keeping the whites and greens separate.

Steps

1. Heat 1 tablespoon of oil in a wok over high heat until it just starts to smoke.
2. Pour in the remaining beaten egg, let it set for 20 seconds, then scramble it into soft curds and tip it out onto a plate.
3. Add the remaining oil to the wok along with the garlic and scallion whites, and stir-fry for 20 seconds.
4. Add the char siu and stir-fry for 1 minute to warm it through.
5. Add the egg-coated rice, breaking up any clumps with the spatula.
6. Stir-fry vigorously over high heat for 4 minutes, tossing constantly, until every grain is dry and separate.
7. Fold the reserved scrambled egg back into the rice.
8. Drizzle the soy sauce around the edge of the wok so it sizzles, then toss it through the rice.
9. Season with salt and white pepper.
10. Toss through the scallion greens, drizzle with sesame oil, and serve immediately with pickled ginger.