For a country that easts rice three times a day, fried rice is popular at lunch. Meat, fish, and/or vegetables can be added. It is a good way to use up leftovers.
チャハン
/chahan/
Serves 4
6 slices thick turkey bacon, cut into 1-inch (2,5 cm) pieces
1 Tbs. (15 ml) each: olive oil and oyster sauce
1/2 tsp. (5 ml) sesame oil
2 organic eggs, lightly beaten
1/2 organic yellow onion, minced
5 organic green onions, including green tops, minced
3 cups (600 g) cooked rice, preferably day-old rice cold from the refrigerator
1 chicken bouillon cube, crushed to a powder
1/4 cup (30 g) each organic frozen: corn kernels and peas (optional any vegetables)
1. In a frying pan over medium-heat, fry the bacon until fat starts to render but not crips, about 4 minutes.
2. Transfer the bacon to paper towels to drain. Discard the bacon fat.
3. Heat a wok or large frying pan over high heat until smoking.
4. Add the oils, immediately add the eggs, stir around the pan, swirling them until they begin to solidify, about 30 seconds.
5. Add the yellow onions and cook a minute. Continue to swirl the mixture around the pan.
6. Mix in the green onions.
7. Place the rice on top. Use a ladle to press the rice into the egg mixture and to break up lumps in the rice.
8. Keep pressing until the everything is combined, about 2 minutes.
9. Add the bouillon powder and oyster sauce, pressing them into the rice and mixing well.
10. Add the peas and corn (and/or optional vegetables).
11. Flip the rice by holding the pan's handle and jerking it toward you repeatedly for about a minute or use a large spatula to flip the rice.
12. Plate on a plater or into large bowl and serve steaming hot.
