CHA-HAN

Serves 4

5 mins preparation time

10 mins cooking time

- 5 eggs

- 4 tablespoons sunflower oil

- 4 bowls of cooked rice, cold or lukewarm

- 1 leek (white part), finely chopped

- 1 tablespoon soy sauce, plus extra for drizzling

- 1 tablespoon fish sauce

- 1 pinch salt

- 1 tablespoon sake

Break the eggs into a bowl and mix well. Heat a wok on medium heat and add 2 tablespoons of the oil. Pour in the beaten eggs and stir roughly to scramble. When they are softly set, remove from the heat and put aside. 

Before frying the rice, use your hands to break up any clumps into more or less separate grains. Place the same wok used for the eggs on high heat. (If your wok is a small one, fry the rice in two batches, otherwise its texture will be very sticky). Add the remaining 2 tablespoons of oil, and when the pan is quite hot, add the rice. Fry the rice, stirring and turning over constantly with a spatula. Once the grains are coated with oil and well separated, add the leek and the eggs. Continue to stir on high heat, adding the soy sauce, fish sauce, salt and sake, until everything is heated through. To finish, drizzle a little more soy sauce down the sides of the wok, so the rice is well flavored with the caramelized sauce. 

Enjoy your cooking with your loved one

Sumber buku: Maori murota, Tokyo cult recipes, May 2016