Time 25m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Chop the onions into small cube pieces. Dice the chashaorou/bacon and carrots Fry the harder stuff first (onions, carrots, etc.) Heat the frying pan, pour in the olive oil. Then put the raw egg into the pan with the olive oil. Before the egg becomes cooked, put in the warm rice, have the stovetop at medium heat. Mix and cook/fry the rice and egg together (in a wok is best). Add the long green onion, chashaorou/bacon, carrots and if you would like to - green peas as well. Add 1 tbsp soy sauce and mix it up. Add 1 tbsp of sake and salt and pepper to taste. Mix it up a little more and it’s ready to eat!
Yield Serves 4 Number Of Ingredients 17 Steps:
Bring a small pot of water to a boil. Add the carrot and cook 2 minutes. Add the shrimp and cook until they’re just cooked through, 1 to 2 minutes more. Drain and then return them to the pot. Add the corn, edamame, shiitakes, chicken stock, soy sauce, sake, sugar, and 1/2 teaspoon of salt. Set the pot over medium-high heat and bring to a boil. In a small container, stir together the cornstarch and 3 tablespoons of water until smooth. Gradually add the cornstarch mixture to the pot, stirring constantly. Let the stock mixture come to a boil again and cook just until slightly thickened, about 3 minutes. Take the pot off the heat and stir in the sesame oil and pepper to taste; keep warm, covered. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the eggs and cook, stirring constantly, until they’re barely cooked, about 30 seconds. Add the rice and cook, stirring often and breaking up the clumps but making sure not to smash the grains, until the rice is heated through and the egg has browned slightly, about 4 minutes. Season with about 1 teaspoon of the salt and pepper to taste. Divide the fried rice among 4 small bowls and firmly press down on the rice to pack it into the bowls. Overturn the bowls onto 4 large shallow bowls. Remove the bowls to reveal the mounds of rice and pour the sauce over each one. Top with the scallions and serve.
Time 25m Number Of Ingredients 12 Steps:
Heat the rice at the stove to keep it warm. This will help prevent the rice from sticking to the wok and burning. Chop the onions into small cube pieces. Dice the char siu and carrots into small pieces. Cutting them into about the same size will allow them to cook evenly. Heat the frying pan, and pour in 1 tablespoon of olive oil. Fry the onions, carrots, and bacon first. Once cooked, remove the cooked ingredients and place them aside for mixing into the chahan rice later. Then, heat the frying pan again, and pour 2 tablespoons of olive oil. Make sure the olive oil is spread evenly over the pan. Crack one raw egg into the pan and fry it. Before the egg becomes cooked, pour in the warm rice. Fry the rice and egg together and mix them well. Once the egg is cooked, add the chopped long green onion, char siu and carrots to the mix. Add 1 tbsp soy sauce and mix it all up. Finally, add salt and pepper to taste. You may also add 1 tablespoon of sake if desired. Make sure all the ingredients are mixed thoroughly. Serve the chahan in a rice bowl while it is still hot and fresh from the wok. Garnish the fried rice with seaweed flakes, sesame seeds, and pickled red ginger (beni shoga).
Time 17m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Chop long green onions, carrots, and bacon into little pieces. Put 400g warm rice into a bowl and mix raw egg with it throughly, make sure the egg is coating the rice totally. Fry the egg and rice mix with olive oil in a frying pan. When the rice starts to spatter, add all the other ingredients except soy sauce and sake. Fry all of the contents. Add soy sauce and mix it throughly. Add sake and mix it throughly. Lastly, add salt and pepper to taste.
