Chahan

Chahan, or Japanese fried rice, is traditionally made with leftover short-grain Japanese rice. Using day-old rice is essential because the grains dry out slightly in the refrigerator, allowing them to fry up perfectly without becoming mushy.

Chahan is directly derived from Chinese chaofan, but it is heavily adapted to Japanese ingredients and palates. It typically relies on Japanese short-grain rice and distinct seasonings rather than the long-grain rice and specific sauces used in Chinese takeout.

The dish is typically stir-fried over high heat with beaten egg, chopped scallions, and assorted meats. The savory flavors are usually built around a base of soy sauce and sometimes a touch of dashi.

While a wok is ideal for achieving the smoky 'wok hei' flavor of chahan, a large frying pan can be used at home. The most critical factor is ensuring your pan is hot enough to quickly fry the short-grain rice without steaming it.