Fried rice can be consider a universal dish in Asia. Whether you are in China, Malaysia or Korea, fried rice is widely eaten in most parts of Asia. The differences might be how to call them in the respective native countries and the slight changes in ingredients. In Korea, it's not surprise to see Kimchi fried rice which features the famous spicy cabbage condiments as the main flavoring ingredient. Or in Philippines where they serve Sinangag which is their version of fried rice served in toasted garlic and oil.
I decided to try out my version of Japanese fried rice this week. Fried rice or chahan as it is called in Japan usually consists of vegetables like peas, carrots, leeks, eggs and cubes of fish or pork. It is also a lot less oily than other fried rice types in this region. I decided to replace the leeks and peas with corn instead since I don't have those items in stock.
Here are the ingredients that I used:
- 2 cups of cooked Japanese rice
- 1/2 chopped carrots
- 1/2 cup of corn
- 1 egg
- 2 finely diced ham
- 1/2 tbs of salt n pepper
- 2tbs of soy sauce
The instructions to cook are shown below:
- Heat up the wok or pan. Oil it.
- Whisk the eggs in a bowl and add it into the heated pan. Scramble it quickly. Remove eggs from the pan onto a plate.
- Saute the ham, carrots and corn well.
- Add rice in and stir well.
- Include the scrambled eggs into the rice mixture and mix together.
- Turn down the heat and add soy sauce. Continue to stir till the mixture is well mixed.
- Add salt and pepper for extra flavour.