MOM'S CHA HAN (FRIED RICE)

MOM'S CHA HAN (FRIED RICE) image

Yield 4 servings

Number Of Ingredients 11

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The secret to good fried rice is refrigerating the rice overnight after it's cooked (and cooled to room temperature).
You can change the types of rice to your preference. I use Calrose as 1) it is very close to Japanese rice and 2) the rice I grew up with (so I am more familiar with its properties). You can also change the vegetables and types of meats (mom would use whatever she had on hand - chicken, shrimp, hot dogs, bacon, Spam, etc.). At home, I mostly use frozen, pre-cut vegetables to save time.
3 cups cooked rice, refrigerated overnight
4 oz chicken, chopped into bite-sized pieces
1/4 cup carrot, chopped
1/4 cup peas
1/4 cup celery, chopped
1/4 cup onion, chopped
1 egg, beaten (or Egg Beater equivilient)
1 Tbs vegetable oil
2 Tbs low sodium soy sauce

Steps:

Cook chicken (or other meat) and set aside. Heat large non-stick frying pan or wok on high. Add oil and heat. Add onion to oil and heat until translucent. Add rice and vegetables to pan. Turn frequently to avoid burning. Turning frequently, fry for 5 minutes and then add cooked chicken and turn into rice/vegetable mixture. Add 2 Tbs low sodium soy sauce and turn unto rice mixture. If you like a "crust" like I do, let it fry a little longer between turns. In the middle of the rice/vegetable/meat mixture, create a small hole by moving the mixture to the sides. Pour the beaten egg into the hole and scramble. Once egg is cooked, turn into the rice mixture. Remove from heat and serve with soy sauce on the side.