22min 4 ppl
Chahan
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 7 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 22g
Carbs 55g
Fats 18g
About this dish
Day-old rice fried until every grain separates, tossed with chicken, scrambled egg and a last-minute hit of sesame oil. The dish every Japanese diner cooks to order in under ten minutes flat.
Allergy Info
Gluten, Eggs, Soya, Sesame
Diet Info
Meat
Ingredients
Fresh Produce
- Spring onionssliced3
- Garlic clovesminced2
Meat & Poultry
- Chicken Thighsboneless, skinless, diced200 g
Dairy & Eggs
- Eggsbeaten3
Dried Goods
- Cooked short-grain rice600 g
Spices & Seasonings
- White pepper2 g
- Salt3 g
Oils & Condiments
- Soy sauce30 ml
- Sesame Oil15 ml
- Vegetable Oil20 ml
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Dice the chicken, mince the garlic, and slice the spring onions.
Approx. 6 minutes
2
Heat half the vegetable oil in a wok over high heat and scramble the beaten eggs for 1 minute until just set, then remove and set aside.
Approx. 3 minutes
3
Heat the remaining vegetable oil in the same wok and stir-fry the chicken for 5 minutes, checking it reaches 74°C with a meat thermometer.
Approx. 5 minutes
4
Add the garlic and stir-fry for 1 minute until fragrant.
Approx. 2 minutes
5
Add the rice, breaking up any clumps, and stir-fry for 4 minutes until every grain is separate and hot.
Approx. 4 minutes
6
Return the scrambled egg to the wok, add the soy sauce, sesame oil, white pepper and salt, and toss for 2 minutes to combine.
Approx. 2 minutes
7
Stir through the spring onion and serve immediately.
Approx. 3 minutes
