JAPANESE FRIED RICE “CHA HAN” RECIPE – チャーハンのレシピ – Cooking with Chef Dai “how to make”

JAPANESE FRIED RICE “CHA HAN” RECIPE – チャーハンのレシピ – Cooking with Chef Dai
Chef Dai demonstrates how to make this simple, yet moreish home cooked recipe. Use any combination of vegetables, meat or seafood with leftover rice in the fridge.
Ingredients (serves 2):
eggs x 2
onion x 1/2
diced carrots x 3 Tbsp
bell peppers x 3 Tbsp
diced corgettes x 3 Tbsp
smoked pancetta x 4 Tbsp
cooked prawns x 4 Tbsp
spring onions x 2
chives x 3 (optional)
salt
white pepper or black pepper
dark soy sauce x 1 Tbsp
cooking oil x 1 Tbsp
sesame oil x 1 tsp
rice x 2 portions

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Comments

OhGoodness says:

Again you never cease to amaze, chef! Looking forward to more!

Sonarpaste says:

I made this and it was fantastic, thank you!

Nada TY says:

YOUR VIDEOS MAKES ME HUNGRY!!!! :”””(

黄リン says:

I’ve seen Burmese fried rice recipes with similar ingredients and style, but the recipe always puts the egg after the rice and the veges are added and cooked. What’s the difference?

ABD 0_0 says:

Could you make a video on how to make sumino. I tried it at a restaurant, and it was lovely. It would be more lovely if you made it for us! Lots of support coming from this householď!

Lea Spielewiese says:

I have to subscribe to your channel cause it all looks delicious and getting to know other cuisines through YouTube is great! I was in Japan for just over two weeks and I realised how much it has to offer in terms of food.

Nonthawit Sudhisongkroh says:

No need for sake?

Kabrial Her says:

Can you make a video about omurice?

454Casull says:

Are your non-stick pans suitable for use with metal utensils?

Zach Cristol says:

what do you say at the end of the video, ad what does it mean? Thanks for the video!

Darko S says:

How long do you fry it, from the point you add eggs to finished dish?

Nicole P says:

Hello Chef, I’m a newer follower to your channel. Love your detailed description and tips on making many comforting looking Japanese dishes. Watching you videos made me to want to recreate so many dishes such as the chicken and eggs over rice comfort dish (Oyakodon); however, the version that I loved was with a crispy chicken filet…

By any chance, could you show us how to make the delicate Harumaki with a special sweet sauce inside the spring rolls?
I’ve had it once at a family owned Japanese restaurant and they’ve stopped making it a very long time ago because they said they had too many items on the menu. I could never forget the taste of the thin and crispy Harumaki shells with mushrooms and various ingredients coated with the sauce inside.

Thank you so much and please keep on inspiring many home viewers like us,

Elledeas says:

Dx おいしいそうですね〜。 パンチェッタはありません。ベーコンがいいですか。

Abdul Fattah says:

Fried rice look good

Teia Koi says:

Great recipe! Thank you for sharing it! Really like your channel! More Japanese food please!

Arsen S. says:

Absolutely brilliant!

PerfectMan says:

come on man how are you gonna eat rice with a spoon…?

Mary Scale says:

Love these recipes! I know what I’m doing with leftovers from now. If you’re considering fusion foods, perhaps some Thai or Korean dishes?

Daniel Oakley says:

Shouldn’t you be using a wooden utensil to protect your pan?? (Love your videos by the way)

Starwayal says:

Great recipe. How do you cook rice?

Ka Chun Hoi says:

Can you please teach how to grill and marinate the Unagi? 鰻丼 is one of my favourite Japanese Dish! Thanks a lot!

Juwi Jono says:

OH i just found your channel! Considered myself super lucky! Thank you for the recipe! Grateful if you could teach us few more cutting techniques. Many many thanks!

MWYANT19 says:

i always thought it had a lot more soy sauce and a bunch of butter

Jeremy Mozlin says:

Chef Dai, I’m really happy to have discovered your channel just now! This dish looks superb – looking good forward to attempting it myself.

Clement Tan says:

You’ve just got a new subscriber. Question. Which tefal resistance pan are you using. You’re using metal utensils on it and it doesn’t seem like there’s any scratch at all on your pans. How long have you been using those pans ? Thanks!

LayZ Potato says:

Key ingredient in all the recipes.

SPRING ONIONS.
NEVER FORGET THE SPRING ONIONS.

Silas Cotto says:

You should try to remove your index finger from the top of the blade, and instead use the pinch grip for prober knife maneuvering – it gives much more stability.

olivialiu6 says:

thanks for all your recipes/videos! would love to see how you do omurice!!

Kevin Xu says:

beautiful!

Moses Lee says:

MASTER CHEF DAI COOKS UP ANOTHER GREAT MEAL! THANKS CHEF!

Karina Aguilar says:

all food must have pickled ginger

Salty Caramel says:

I’ve tried out a few of the recipes from your channel. They’ve all been wonderful and the family really enjoy them.

bourbakis says:

Chef Dai, I have a request: can you show how to make an awesome Buta no Kakuni? By awesome, I mean it’s nearly melting in the mouth and the lean part is not dry or stringy at all. I have eaten many of this dish over the years, only two Japanese restaurants met the criterion. And I cooked several dozen of times myself, following online recipes and tweak them, seems only using the Chinese method (as in cooking Dong Po Rou) by slow steaming for the second half of cooking, I could sometime achieve the desired result. But that adds more work. I wonder whether you know a better and surer way. Thanks in advance!

Eradon says:

Looks delicious as always Chef Dai! 🙂

NaN Lin says:

Have you ever been to Japan Chef Dai?
I have notice most of your videos are Japanese food!
BTW, I will try your way yo make this CHA HAN it look so delicious! thanks!

William Woodward says:

How can I get the Misono 440 knife you use at a better price than Amazon? They want 105.00 for it.

llamov says:

Other than using Japanese short grain rice, how does this differ from Chinese fried rice?

Avik Paul says:

Last one third of video was the chef eating his food 🙂

Chameleon 1987 says:

I made this recipe yesterday. And it was soooooo delicious. The only thing I didn’t ad was prawns, because I don’t like them. And I substituted onions and smoked pancetta with leeks and chicken fillet. Today I ate leftovers and it tasted even better than yesterday. BTW, what type of rice did you use? I used parboiled rice.
Thank you for this dish.

Luka Kočevar says:

Your cooking is sooo CLEAN! Everything fits… I hate you! …envy is strong with me…

TheDJjems says:

r.i.p to your non stick pan.

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