Chāhan

🥘 Ingredients

• eggs 2
• neutral oil 1 Tbs
• cooked rice 3 cups
• chashu 4 oz
• &(2)scrambled egg
• scallions 3
• sake 1 Tbs
• fine sea salt ¼ tsp
• white pepper ¼ tsp
• soy sauce 1 Tbs

1. 1

   The Japanese one, and it is seasoned differently: soy, sake and white pepper, no oyster sauce.
2. 2

   Scramble eggs in neutral oil in a wok over the highest heat the burner has 20 sec , and tip them out onto a plate while they are still loose and wet.
3. 3

   Fry cooked rice with chashu in the same pan 3 min , pressing the rice flat against the metal and turning it, until the grains separate and clatter rather than clumping.
4. 4

   Return &(2)scrambled egg to @&( timer with scallions , sake , fine sea salt , white pepper and soy sauce poured round the rim of the pan rather than onto the rice, and 1 min .