Seafood Chahan (Japanese Fried Rice)
Make this tasty Seafood Chahan in just 15 minutes! When you're in a rush but craving something delicious, this quick fried rice recipe has got you covered!
Ingredients
Instructions
- Prepare Ingredients: Thaw seafood mix. Chop scallions. Beat eggs and mix with garlic, ginger, and soy sauce.
- Stir-fry Seafood: Heat a large wok or frying pan over medium heat. Add the sesame oil and spread it to coat the pan. Add the seafood mix and stir fry for a couple of minutes.
- Stir-fry Egg: Pour in the beaten eggs and allow them to set until they start to cook slightly. Once the edges begin to firm up, use a spatula to stir-fry the eggs gently.
- Stir-fry the Rice: Add the cooked rice and chopped scallions, and stir-fry with the seafood and eggs until everything is well combined.
- Season: Salt and pepper to taste.
Notes
- Storage: Store the leftover chahan in an airtight container in the fridge for three days.
- Once the seafood is thawed, drain it thoroughly.
- Leftover rice or frozen rice works best for chahan. Just warm it up a bit before stir-frying. I recommend something other than freshly cooked rice, as it can become soggy.
- Use the largest frying pan you have. The key to making fluffy fried rice is to loosen the eggs and rice while evaporating the moisture thoroughly.
Video
Nutrition
Serving: 1gCalories: 325kcalCarbohydrates: 36gProtein: 14g
This nutritional information is estimated and provided for general reference only.