Tokyo-style fried rice, also known as “chāhan,” is a delicious and easy-to-make dish that’s popular in Japan. It’s a flavorful mix of stir-fried rice, vegetables, and meat, all cooked together in a wok. The dish is often served as a side or a main course, and it’s a great way to use up leftover rice or veggies in your fridge. In this recipe, we’ll show you how to make Tokyo-style fried rice with chicken and veggies, but feel free to experiment with other proteins and ingredients as well.
- 3 cups cooked white rice, preferably chilled
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts, cut into small pieces
- 1 small onion, diced
- 1 carrot, peeled and diced
- 1/2 cup frozen peas
- 3 tablespoons soy sauce
- 1 tablespoon sake or white wine
- 2 eggs, lightly beaten
- Salt and pepper, to taste
- Sliced green onions and sesame seeds, for garnish
- Heat the vegetable oil in a wok or large skillet over high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Add the onion and carrot and stir-fry for 2-3 minutes until the vegetables are slightly softened.
- Add the frozen peas and stir-fry for another minute.
- Add the chilled rice to the wok and stir-fry until heated through, breaking up any clumps with a spatula.
- In a small bowl, whisk together the soy sauce and sake.
- Pour the sauce over the rice and stir-fry for another minute until everything is well combined.
- Push the rice mixture to the sides of the wok, creating a well in the center. Pour the beaten eggs into the well and let them cook until set, then stir them into the rice mixture.
- Season with salt and pepper to taste.
- Garnish with sliced green onions and sesame seeds before serving.