Japanese fried rice

Basic Cha-Han (Japanese Fried Rice)

Recipe By : Japanese Country Cookbook by Russ Rudzinski
Serving Size : 6 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Dry--
6 C Leftover Rice
1 1/2 Tbsp Vegetable Oil
1 1/2 Tbsp Shoyu (Soy Sauce)
--Creamy--
6 C Leftover Rice
1 1/2 Tbsp Vegetable Oil
1 1/2 Tbsp Shoyu (Soy Sauce)

(Dry) Put oil in a skillet and add rice (cold or steamed hot), add shoyu, stir gently until heated throught.

(Creamy) Prepare as dry cha-han. When thoroughly heated break one egg (two for a still creamier effect) over the rice and mix it well into the rice.

Either of the above cha-han dises can be developed into a thousand variations. Here are some suggestions to vary.

Saute 1/2 diced onion in the oil, add rice and proceed as before.

Make a plain omelette, sliver it and mix in or garnish the top.

Sliver bamboo shoots and saute in the oil and proceed as before.

Sprinkle in togarashi (japanese hot pepper spice mix) to desired "hotness"

Add cooked, fozen or fresh peas, green beans or celery.

Add any leftover meats, diced small.

Add parboiled carrots, diced.

Add chopped scallions or garnish with chopped scallions.

Any combination of the above or any item or combination of items that appeals to you.

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