Japanese-style fried rice (Chahan) from Mastering the Art of Japanese Home Cooking (page 47) by Masaharu Morimoto

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on August 19, 2018

    I agree that this very good. Also, this is simple to throw together. For some reason when first reading the recipe it sounded much more involved than it is. Followed the recipe pretty closely, but I did not salt the rice separately from the sauce because my chicken stock was pretty salty. Add salt to taste after.

  • Rinshin on December 05, 2017

    The ankake sauce for fried rice is fantastic and exactly how I like it. The fried rice is Japanese style and Chef Morimoto purposely made it without much flavoring since the ankake sauce is poured over before serving and that has plenty of flavoring. The only quip I have is the photo of Chef Morimoto tossing the fried rice. It has carrots and what appears to be green peas - I made more diced and steamed carrots and pulled out peas to add to the fried rice. I think he should have included in the ingredient list although the first page clearly shows without carrots in the finished fried rice with the sauce. I love this style of Japanese fried rice with the sauce. Another winner from the book. Recipe at https://www.epicurious.com/recipes/food/views/japanese-style-fried-rice-chahan

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.