Japanese Egg Fried Rice (Chahan)

Ingredients

• 2 cups Cooked Japanese short-grain rice (cold, day-old preferred)
• 2 Eggs
• 1/2 cup Carrots (diced)
• 1/2 cup Green peas
• 2 tbsp Soy sauce
• 1 tbsp Neutral oil (or sesame oil)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the carrots and measure the peas and soy sauce. Crack eggs into a bowl and whisk lightly.

2. 2

   Cook (15 minutes): Heat oil in a large skillet or wok over medium-high heat. Add carrots and cook 3–4 minutes until slightly tender, then add peas and cook 1–2 minutes.

3. 3

   Push vegetables to the side. Pour in whisked eggs and scramble until just set, then mix with the vegetables.

4. 4

   Add the cold cooked rice to the pan. Stir-fry 6–8 minutes, breaking up clumps, until the rice is hot and lightly toasted.

5. 5

   Season with soy sauce (and salt/pepper if needed). Stir well for 30–60 seconds, then taste and adjust seasoning. Serve immediately.