🍚🔥 JAPANESE CHICKEN FRIED RICE (鶏肉チャーハン) 🔥🍚
*Fluffy, flavorful, and better than takeout – authentic teishoku-style in 20 minutes!*
✨ WHY THIS RECIPE WORKS
✔ Distinct Japanese flavor with subtle sweetness
✔ Perfectly dry, separate grains (no mush!)
✔ Uses pantry staples + rotisserie chicken shortcut
✔ Built-in umami bomb from katsuobushi (bonito flakes)
🛒 INGREDIENTS (Serves 2-3)
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3 cups cooked Japanese short-grain rice (day-old or parboiled*)
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200g chicken thigh, diced (or rotisserie chicken)
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2 eggs, beaten
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1/4 cup frozen mixed veggies (corn/peas/carrots)
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2 green onions, sliced
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1 tbsp katsuobushi (bonito flakes) (essential!)
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2 tbsp neutral oil
Seasonings:
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1 tbsp soy sauce
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1 tbsp sake (or dry sherry)
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1 tsp mirin
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1/2 tsp sugar
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1/4 tsp MSG (optional but recommended)
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White pepper to taste
👨🍳 AUTHENTIC TECHNIQUE
1️⃣ PREP RICE
▸ Spread fresh rice on tray, freeze 10 mins to dry (key for texture!)
2️⃣ SEASON CHICKEN
▸ Toss diced chicken with 1/2 tsp soy sauce + 1/2 tsp sake
3️⃣ SCRAMBLE EGGS
▸ Heat 1 tbsp oil in wok → cook eggs until just set, break into chunks, remove
4️⃣ FRY COMPONENTS
▸ Same wok, add oil → cook chicken until no pink
▸ Add veggies → stir-fry 1 min
5️⃣ FINISH LIKE A PRO
▸ Crumble in rice → stir-fry 2 mins
▸ Make well in center → add seasonings, let bubble 10 sec
▸ Toss everything + eggs + green onions
▸ Off heat → mix in katsuobushi (it’ll dance!)
💡 MASTER TIPS
✔ Rice secret: Older rice absorbs flavors better
✔ No sake? Use 1/2 tbsp white wine + 1/2 tsp sugar
✔ Extra umami: Add 1 tsp dashi powder to seasonings
✔ Vegetarian: Swap chicken for shiitake mushrooms
🍱 TRADITIONAL SERVING
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Garnish: Pickled ginger (beni shoga) + extra katsuobushi
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Side: Miso soup + Japanese potato salad
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Drink: Mugicha (barley tea) or cold beer
📸 TAG #JAPANESEFRIEDRICE WHEN YOU MAKE THIS!
💬 “TASTES LIKE TOKYO IZAKAYA!”
The katsuobushi adds smoky depth while mirin brings subtle sweetness – authentic flavor you can’t get from Chinese-style fried rice!
🔥 SWIPE ➡️ FOR MORE JAPANESE RECIPES!
(Next up: Okonomiyaki Osaka-style!)
