Mmmm… Fried rice, always a favorite of mine. Today I am making チャーハン(Chahan) It is Chinese fried rice suited to Japanese tastes. I will be making mine with the leftover pork loin kiritoshi I had for my お好み焼き.
I used some salt, pepper, 1 scrambled egg, sesame seed oil, and chicken bouillon cube dissolved in a little bit of water. As I rushed to prepare the ingredients, I forgot that I am making Japanese fried rice so I added a little bit of dashi to the chicken broth. The rice vinegar is optional, I add it to the rice before I eat it, gives it a little kick.
I browned the pork in a 12″ frying pan.
When the pork is cooked, take it out of the pan and pour half of the egg into the fryer. This is my style of cooking chahan. Usually you add the whole egg.
Implicating my style, add 1 cup of rice over the cooking egg, stir a little bit, and pour the rest of the egg over the rice. Mix thoroughly.
Stir fry the rice, adding a little bit of the broth to the rice. Don’t pour all the broth at once, or it will end up soggy.
Add a teaspoon of sesame oil, gives it a very aromatic smell. Damn this is making me very hungry.
Another ingredient I forgot in haste, are green onions. Once again, leftovers from my お好み焼き recipe.
Stir in the pork cooked previously.
When done, add some beni shōga (pickled red ginger) as a side. As I have previously stated, I like my rice showered with plenty of rice vinegar.
And this is me enjoying my freshly cooked plate of chahan. Don’t mind the expression, I was watching… uh… “boxing” at the time. Yeah.. Boxing.
