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30-minute Chahan (or, Chinese Fried Rice)

February 10, 2012

Every week, I cook up a big batch of something-or-other that stays in the fridge and becomes my lunch for the next four days on campus. One of the best meals I can make is Chinese fried rice, or chahan, because it includes protein, vegetables, and is actually pretty healthy, all things considered!

For this recipe, I used:

-1 egg
-2 cloves of garlic, minced
-1 onion, chopped
-1/2 of a Chinese eggplant, sliced
-1/2 of a green pepper, sliced
-1 cup of Japanese rice

First, if you don’t have any pre-made rice on hand, cook up some of that rice. Get a deep frying pan (a wok is best) and heat it to medium-low; toss in the onion and garlic with some olive oil and fry that up.


While the rice is cooking and the onion&garlic are frying, wash and slice the eggplant and green pepper; throw them into the pan and stir them around a bit. Get a different frying pan and, on medium heat, scramble up an egg, then add it to the veggies. Once your rice is done, scoop it into the veggie mixture and mix it evenly with the vegetables. Add salt and pepper.

I usually fry the whole mixture until the rice has taken on some of the colouring and flavour of the vegetables, and falls nicely apart instead of sticking together in clumps. Then, I turn off the stove, wait for the whole thing to cool, put it in the fridge, and eat it over the course of the next week.

The finished product!

This, as with most of my recipes, is quite customizable. You can add cooked bok choy for more green, fried chicken bits or tofu for more protein, or different spices to make it zingier. Alas, I have no spice tolerance, the bok choy were not on sale, and chicken/tofu cost more than eggs I already have on hand, so there we have it. The whole thing takes less than half an hour to put together, and you’ll be eating healthy (and gluten-free) the whole working week.

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