Make It Japanese by Rie McClenny

Author:Rie McClenny [McClenny, Rie]
Language: eng
Format: epub
Publisher: Clarkson Potter/Ten Speed
Published: 2023-10-24T00:00:00+00:00

Top each omelet with about 1 tablespoon ketchup (or more if desired) and serve.

Garlicky Egg Fried Rice with Bacon

チャーハン

Japanese fried rice, known as chāhan, is made with short-grain rice. I prefer a fried rice where the grains are fully separated. In Japanese, we call this para para (パラパラ). My secret to para para is combining the eggs and rice beforehand, so the egg coats each grain of rice as it cooks. The other secret is to avoid overcrowding the skillet. I use my biggest nonstick skillet and make two portions (3 cups of cooked rice) at the most. If you want to make a larger quantity, you can double the amounts in the ingredient list and cook the fried rice in two batches.

This fried rice gets tons of flavor from garlic, soy sauce, and butter. If you have leftover cooked rice, it comes together in under 30 minutes, making it the ideal quick lunch or dinner. I don’t usually add a side dish, but if you want a more “balanced” meal, you could serve it with the Broccoli and Bean Salad (this page) or a simple green salad.

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