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| Alternative names | チャーハン/炒飯 |
|---|---|
| Associatedcuisine | Japan |
| Created by | Chinese immigrants |
| Invented | 1860s |
| Main ingredients | Rice |
Chahan (Japanese:チャーハン/炒飯,Hepburn:chāhan), also known asyakimeshi (Japanese: 焼飯 or 焼き飯), is a Japanesefried rice dish prepared withrice as a primary ingredient and many optional additional ingredients andseasonings. The dish is typically fried, and can be cooked in awok.Chahan may have originated in the 1860s from Chinese immigrants arriving at the port ofKobe.Chahan is astaple food in homes in Japan.[1] Some restaurants outside Japan serve the dish as a part of their fare.
Chahan may have originated fromChinese immigrants who arrived at the port ofKobe, Japan in the 1860s. InChinese, fried rice is calledchǎofàn (炒飯); these sameChinese characters have aJapanese reading ofchāhan.[2]
Chahan is a Japanese fried rice dish typically cooked in a wok.[3][1] Rice is used as a primary ingredient, and a wide range of additional ingredients can be used including scrambled egg, vegetables, onion, garlic, edible mushrooms such asshiitake,tofu, pork, as well asseafoods such as crab meat, roe, and shrimp.[1][4][5][6][7] Oils such as canola oil, sesame oil and sunflower oil are used to fry the dish.[1][6] The dish can beseasoned with soy sauce, oyster sauce, sesame oil, salt, pepper andkatsuobushi, a dried and flaked tuna product.[6][7]Shiso, an Asian culinary herb, may also be used to flavorchahan.[8]Nori, a driededible seaweed product, can be used as agarnish.[8]
The use of a hot wok for frying and cookingchahan quickly can prevent the rice from sticking to the pan, and using warm rice also prevents pan sticking.[2] The use of pre-cooked and refrigerated rice is also conducive toward enhancing the cooking process.[1][8]
Takana chahan is prepared with takanazuke (pickledtakana) as a primary ingredient.[citation needed]
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