Easy Chahan Recipe (Japanese-style Pork and Egg Fried Rice) | Cooking with Dog
Hi, I’m Francis, the host of this show “Cooking with Dog.” First, cut the char siu, Chinese-flavored barbecued pork into 5mm or quarter inch cubes. If it’s not available in your area, you can also use ham instead. Next, thoroughly beat the egg in a bowl. Now, add the vegetable oil to a pan and turn on the burner. Add the chopped long green onion and stir-fry on low heat until aromatic. Then, add the chopped garlic clove and continue stirring. When the aroma grows stronger, increase the heat. And now, add the beaten egg and the hot steamed rice. Quickly coat the rice with the egg evenly and then crumble the mixture using the back of the ladle. Stir-fry on high heat and separate each grain. Add the char siu and continue stirring. Then, add the salt, pepper and the sake and distribute evenly. Add the chopped spring onion leaves and stir. Finally, pour the soy sauce directly onto the pan to help it grow more fragrant. Place the cha-han onto a plate. Garnish with the beni shoga, pickled ginger root. A tip to separate each grain in the cha-han is using hot steamed rice cooked with a little less water and cooking it in smaller portions. When using a relatively small burner at home, avoid tossing the cha-han in the pan to keep from lowering the temperature. Good luck in the kitchen.