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Chinese Fried Rice|チャーハン

Chinese recipes come quite next to favorites among us, the Japanese. In most any part of the world, no matter how remote, one is likely to find an oriental food restaurant, Chinese food. Any type of Chinese food is like finding water in a hot desert, to quench your oriental food appetite and the least disappointing menu is the all star favorite ‘Chinese fried rice’.

Yet, when one tries to make this at home….seems simple but not quite. The handling of the wok (pan) and the heat makes the rice separate as the Chinese chefs do. 

This recipe was given to me from my friend, a former colleague and Creative Director at the Advertising Agency days. The handwritten, detailed recipe, a memo describes how one can make  ‘fried rice’. The artwork and precise instructions is so cute, a valuable piece of art on my cooking recipe book. 

My friend’s cooking instructions




Chinese Fried Rice

Cuisine: Chinese


Prep time


Cooking time





  • Using a Chinese wok (frying pan), sauté the A ingredients (leaks, ginger, meat) with vegetable oil and set aside to a separate bowl.  (Medium Heat)
  • Wash or remove any burns from the wok and heat the wok, placing and flattening the rice, under low heat. Do not touch the rice for about 30 seconds. (Low Heat)
  • After 30 seconds or so, pour the C ingredient – the egg evenly over the rice and let the egg sink down to the bottom of the wok. You will star to see the eggs cook from the side.
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