\u300c\u3061\u300d\u2192\u30c1\u30e3\u30fc\u30cf\u30f3
\u30c1\u30e3\u30fc\u30cf\u30f3 ( Chahan ) is one of the most famous Chinese dishes in the world. I imagine that for many of you, Chahan was the first Chinese food you ever tried.
It’s the same for Japanese people, and I would guess there isn’t a single Japanese person who has never eaten chahan before. I also bet there’s no one who dislikes it. That’s how normal and common it is, and it’s a dish that isn’t only eaten out at restaurants, but one that is also made at home.
Today I’m going to teach you how to make egg chahan. When I was going to a university summer school in America, my chahan was very popular among my dorm mates. At the end I’ll compile and explain some vocabulary and sentence patterns you’ll often see in recipes.<\/p>\n\n\n\n
1. Heat up a frying pan. \u30d5\u30e9\u30a4\u30d1\u30f3\u3092\u71b1\u304f\u306a\u308b\u307e\u3067\u3088\u304f\u71b1\u3059\u308b\u3002 There are a lot of important expressions that express the passage of time and the order of actions Transitive (actions taken by humans), intransitive (used to express states)<\/p>\n\n\n\n – Heat (the frying pan) (\u30d5\u30e9\u30a4\u30d1\u30f3\u3092\uff09\u71b1\u3059\u308b – (The eggs) solidify\uff08\u5375\u304c\uff09\u56fa\u307e\u308b – Medium heat \u4e2d\u706b Today’s AIUEO Japanese learning blog is about Chahan – or fried rice. This blog will teach you how vocabulary and in the process – how to make delicious egg fried rice.<\/p>\n","protected":false},"author":6,"featured_media":89937,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[4],"tags":[61,140,152,164,189,236,306],"class_list":["post-62762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aeiou","tag-coto-japanese-academy","tag-japanese","tag-japanese-classes","tag-japanese-language","tag-japanese-school","tag-learn-japanese","tag-study-japanese"],"yoast_head":"\n
2. Break an egg into the frying pan and quickly mix it. \u30d5\u30e9\u30a4\u30d1\u30f3\u306b\u5375\u3092\u5272\u308a\u3044\u308c\u3001\u3059\u3070\u3084\u304f\u304b\u304d\u6df7\u305c\u308b
3. Add rice while the egg still hasn’t solidified. \u5375\u304c\u56fa\u307e\u3089\u306a\u3044\u3046\u3061\u306b\u3001\u3054\u306f\u3093\u3092\u5165\u308c\u308b\u3002
4. Cook for a short period of time. The heat should be set to medium high heat. \u3057\u3070\u3089\u304f\u7092\u3081\u308b\u3002\u706b\u529b\u306f\u5f37\u3081\u306e\u4e2d\u706b\u304c\u826f\u3044\u3002
5. When the rice loosens up and breaks apart, season with salt and pepper. (You can also add a little bit of soy sauce) \u3054\u306f\u3093\u304c\u307b\u3050\u308c\u30d1\u30e9\u30d1\u30e9\u306b\u306a\u3063\u305f\u3089\u5869\u30b3\u30b7\u30e7\u30a6\u3092\u3057\u3066\u5473\u3092\u8abf\u3048\u308b\u3002\uff08\u5c11\u3057\u3057\u3087\u3046\u3086\u3092\u5165\u308c\u3066\u3082\u3044\u3044\u3067\u3059\uff09
That’s it, it’s very simple! When using other ingredients (bacon, roast pork, peppers, onions, etc.), add them in at step 4. The secret to making it taste great is mixing the egg into the rice.
The other important thing is the rice. You absolutely must use cold rice, such as leftover rice from the day before. Freshly cooked rice has too much moisture, and the rice won’t break up well enough to make delicious chahan. Chahan is also a convenient recipe for using leftover rice. This is a slight digression, but once when I asked a Spanish student what type of bread was best for making gazpacho, they answered “yesterday’s bread,” and it made me think of the “leftover rice” used in Japanese chahan!Sentence patterns:<\/span><\/p>\n\n\n\n
– tara (when): When it breaks up, add salt and pepper
\u305f\u3089 \u30d1\u30e9\u30d1\u30e9\u306b\u306a\u3063\u305f\u3089\u3001\u5869\u30b3\u30b7\u30e7\u30a6\u3092\u3059\u308b
– made (until): Heat until it becomes hot
\u307e\u3067 \u71b1\u304f\u306a\u308b\u307e\u3067\u3001\u71b1\u3059
– uchi ni (while it still): Add the rice while the egg still hasn’t solidified
\u3046\u3061\u306b \u56fa\u307e\u3089\u306a\u3044\u3046\u3061\u306b\u3001\u3054\u306f\u3093\u3092\u5165\u308c\u308b<\/p>\n\n\n\nVocabulary:<\/h3>\n\n\n\n
Transitive<\/h3>\n\n\n\n
– Fry (the rice)\uff08\u3054\u306f\u3093\u3092\uff09\u7092\u3081\u308b
– Put in (the rice)\uff08\u3054\u306f\u3093\u3092\uff09\u5165\u308c\u308b
– Mix (the eggs)\uff08\u5375\u3092\uff09\u304b\u304d\u6df7\u305c\u308b
– Season\uff08\u5473\u3092\uff09\u8abf\u3048\u308b<\/p>\n\n\n\nIntransitive \/ Intransitive expressions<\/h3>\n\n\n\n
– (The rice) breaks apart\uff08\u3054\u306f\u3093\u304c\uff09\u30d1\u30e9\u30d1\u30e9\u306b\u306a\u308b
– (The rice) loosens up\uff08\u3054\u306f\u3093\u304c\uff09\u307b\u3050\u308c\u308b<\/p>\n\n\n\nOther expressions<\/h3>\n\n\n\n
– Loose and falling apart \u30d1\u30e9\u30d1\u30e9
I hope you’ll all try making it tonight. (Of course, only if you have some leftover rice)
About this week’s AIUEO Author:
Yasuko Hidari received her Masters of Literature at graduate school in Scotland and studied about rock music as a commodity, after which, she worked for a culture related think tank. She has a very extensive knowledge of music and movies.
Co-author of the Japanese beginner textbook, “Nihongo Fun & Easy”.<\/p>\n\n\n\n\n","protected":false},"excerpt":{"rendered":"