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Cha Han Chicken + Prawn Recipe
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Perfectly balanced flavors, addictive dish!|Prawns stayed juicy, chicken so tender!|Kids requested seconds three nights running!|Rivals my favorite takeaway easily!|Wok hei flavor without special equipment!|Rice texture absolutely spot-on!|Made double batch, disappeared immediately!|Better than my local restaurant version!
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Wagamama

Cha Han Chicken + Prawn Recipe

Master how to make restaurant-quality cha han at home with this quick and easy chicken and prawn fried rice recipe. Perfect weeknight dinner ready in minutes, packed with protein and vegetables for a complete meal. Learn the secrets to authentic wok-fried flavors without special equipment.

Prep

20 mins

Cook

15 mins

Serve

4

Kcal

450

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g jasmine rice, rinsed</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">2 eggs, beaten</li><li class="ingredients-single-item">200g chicken breast, diced</li><li class="ingredients-single-item">150g raw prawns, peeled and deveined</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 thumb-sized piece ginger, grated</li><li class="ingredients-single-item">1 carrot, diced into small cubes</li><li class="ingredients-single-item">100g mangetout, sliced</li><li class="ingredients-single-item">100g bean sprouts</li><li class="ingredients-single-item">4 spring onions, sliced (white and green parts separated)</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp mirin (or 1 tsp sugar mixed with 1 tbsp rice vinegar)</li><li class="ingredients-single-item">1 tbsp oyster sauce</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">1 tsp white pepper</li><li class="ingredients-single-item">Fresh coriander leaves, to garnish</li><li class="ingredients-single-item">1 lime, cut into wedges for serving</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Cook the jasmine rice according to package instructions. Once cooked, spread it out on a tray and let it cool completely. Ideally, use day-old refrigerated rice for the best texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Pour in the beaten eggs and swirl to create a thin omelette. Cook for 30-40 seconds until just set, then flip and cook for another 10 seconds. Remove from the wok, roughly chop and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Return the wok to high heat and add the remaining oil. Add the diced chicken and stir-fry for 3-4 minutes until nearly cooked through. Add the prawns and continue cooking for 2 minutes until the prawns turn pink and the chicken is fully cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the diced onion, minced garlic, grated ginger, and the white parts of the spring onions. Stir-fry for 1 minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the diced carrot and mangetout to the wok, and stir-fry for another 2 minutes until they begin to soften but still retain some crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Add the cooled rice to the wok, breaking up any clumps with your spatula. Toss everything together and spread the rice out to maximize contact with the hot surface. Let it cook for 1-2 minutes undisturbed to develop some crispy bits, then stir and repeat.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Pour in the soy sauce, mirin, and oyster sauce. Toss everything together to coat evenly. Add the bean sprouts, chopped egg omelette, and the green parts of the spring onions. Stir-fry for 1-2 minutes until everything is hot and well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Finish with a drizzle of sesame oil and white pepper. Give everything a final toss to combine all flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Serve the cha han immediately in warmed bowls, garnished with fresh coriander leaves and lime wedges on the side for squeezing over. For an authentic Wagamama experience, press the rice into a bowl and flip onto a plate for a neat dome shape.</li></ol>
FAQ for
Cha Han Chicken + Prawn Recipe

What ingredients are used in Chicken and Prawn Cha Han from Wagamama?

The key ingredients include jasmine rice, chicken breast, prawns, eggs, vegetables (onion, garlic, ginger, carrot, mangetout, bean sprouts, spring onions), and Asian sauces (soy sauce, mirin, oyster sauce, sesame oil). It's garnished with fresh coriander and lime wedges.

How to cook Chicken and Prawn Cha Han from Wagamama at home?

Learn how to cook Chicken and Prawn Cha Han from Wagamama by first cooking and cooling jasmine rice, then stir-frying protein and vegetables in stages. The secret is using day-old rice, cooking at high heat, and adding the signature sauces (soy, mirin, oyster) at the right moment for that authentic Wagamama flavour.

What's the best type of rice to use for Japanese-style fried rice?

Jasmine rice is ideal for Japanese-style fried rice as it's less sticky than sushi rice but still holds together well. For authentic texture, cook the rice a day ahead and refrigerate it overnight - this dries out the grains so they separate better when stir-fried.

Can I make a vegetarian version of this stir-fried rice dish?

Absolutely! For a vegetarian version, simply omit the chicken and prawns and increase the vegetables. Add tofu or tempeh for protein, and use vegetarian mushroom sauce instead of oyster sauce. The cooking technique remains the same for that authentic wok-fried flavour.

Why does restaurant-style fried rice taste better than homemade versions?

Restaurant fried rice has that distinctive "wok hei" (breath of the wok) from cooking at extremely high temperatures not achievable at home. They also use day-old rice, perfect timing when adding ingredients, and balanced seasoning. The key is letting rice develop crispy bits during cooking.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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Once cooked, spread it out on a tray and let it cool completely. Ideally, use day-old refrigerated rice for the best texture." }, { "@type": "HowToStep", "name": "Make egg omelette", "text": "Heat 1 tablespoon of oil in a large wok or frying pan over high heat. Pour in the beaten eggs and swirl to create a thin omelette. Cook for 30-40 seconds until just set, then flip and cook for another 10 seconds. Remove from the wok, roughly chop and set aside." }, { "@type": "HowToStep", "name": "Cook protein", "text": "Return the wok to high heat and add the remaining oil. Add the diced chicken and stir-fry for 3-4 minutes until nearly cooked through. Add the prawns and continue cooking for 2 minutes until the prawns turn pink and the chicken is fully cooked." }, { "@type": "HowToStep", "name": "Add aromatics", "text": "Add the diced onion, minced garlic, grated ginger, and the white parts of the spring onions. 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Give everything a final toss to combine all flavors." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve the cha han immediately in warmed bowls, garnished with fresh coriander leaves and lime wedges on the side for squeezing over. For an authentic Wagamama experience, press the rice into a bowl and flip onto a plate for a neat dome shape." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-10", "reviewBody": "This cha han recipe is absolutely fantastic! It tastes just like the one I get at Wagamama. The combination of chicken and prawns with the aromatic ingredients creates such a delicious meal. Will definitely make again!", "name": "Authentic Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Rodriguez", "datePublished": "2024-04-15", "reviewBody": "I've been trying to recreate Wagamama's cha han for years and this recipe nailed it! The tip about using day-old rice made a huge difference in getting that perfect texture. My family loved it!", "name": "Perfect Recreation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-12", "reviewBody": "This recipe is amazing! The balance of flavors from the soy sauce, mirin, and oyster sauce creates such a delicious taste. I added some extra chili for heat and it was divine. A new weeknight favorite!", "name": "Flavor Explosion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Dubois", "datePublished": "2024-04-18", "reviewBody": "I served this for a dinner party and everyone was impressed! The dome presentation trick made it look so professional. The dish had the perfect balance of proteins, vegetables, and rice. Definitely a crowd-pleaser!", "name": "Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-20", "reviewBody": "As someone who regularly eats at Wagamama, I can confirm this tastes exactly like their cha han! I love how customizable it is too - I added some mushrooms and it worked perfectly. The instructions were clear and easy to follow.", "name": "Just Like the Original", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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