.svg)
"
Perfect balance of flavors and textures!|Chicken was tender and well seasoned!|Easy weeknight dinner the family loved!|Tastes exactly like the restaurant version!|Simple ingredients create amazing results here!|Will definitely be making this regularly!|Fried rice game changer for sure!|Restaurant quality achieved at home perfectly!
"
Signature
Featured
Cha Han Recipe
Learn how to make authentic Wagamama cha han at home! This quick and easy recipe shows you how to cook restaurant-style Japanese fried rice with chicken, vegetables, and egg. Perfect weeknight dinner recipe ready in minutes.
Prep
15 mins
Cook
12 mins
Serve
2
Kcal
485
<ul class="ingredients-main-list"><li class="ingredients-single-item">300g cooked jasmine rice (preferably day-old and refrigerated)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">200g chicken thigh fillets, diced into 1cm pieces</li><li class="ingredients-single-item">100g cooked prawns, peeled and deveined</li><li class="ingredients-single-item">3 spring onions, finely sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, finely grated</li><li class="ingredients-single-item">80g frozen peas</li><li class="ingredients-single-item">1 medium carrot, finely diced</li><li class="ingredients-single-item">3 tbsp vegetable oil</li><li class="ingredients-single-item">2 tbsp light soy sauce</li><li class="ingredients-single-item">1 tbsp dark soy sauce</li><li class="ingredients-single-item">1 tsp sesame oil</li><li class="ingredients-single-item">1/2 tsp white pepper</li><li class="ingredients-single-item">1 tsp caster sugar</li><li class="ingredients-single-item">2 tbsp chicken stock or water</li><li class="ingredients-single-item">Fresh coriander leaves for garnish</li><li class="ingredients-single-item">Lime wedges for serving</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing all your ingredients as fried rice cooks very quickly once you begin. Break up any clumps in your day-old rice using your fingers - this is crucial for achieving that perfect texture. The rice grains should be separate and not sticky. If using fresh rice, spread it on a tray and refrigerate for at least 2 hours to dry out slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Beat the eggs in a small bowl with a pinch of salt and set aside. Heat 1 tablespoon of vegetable oil in a large wok or heavy-based frying pan over high heat until it's smoking hot. Pour in the beaten eggs and let them set for about 30 seconds before scrambling them into soft, fluffy curds. Remove the eggs from the wok and set aside on a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add another tablespoon of oil to the same wok and heat until smoking. Add the diced chicken pieces and stir-fry for 3-4 minutes until they're golden brown and cooked through. The pieces should have a lovely caramelised exterior. Remove the chicken and set aside with the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the remaining tablespoon of oil to the wok. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant but not burnt. Immediately add the diced carrots and stir-fry for 1-2 minutes until they start to soften slightly but still retain some crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the cold rice to the wok, breaking up any remaining clumps with your spatula. Stir-fry the rice for 2-3 minutes, ensuring each grain is coated with the aromatic oil and heated through. The rice should start to look slightly toasted and smell nutty.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Create a well in the centre of the rice and add both soy sauces, sesame oil, white pepper, and sugar. Mix these seasonings together in the well for a few seconds before incorporating them into the rice. This technique ensures even distribution of flavours throughout the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the frozen peas and chicken stock (or water), stirring everything together for 1-2 minutes until the peas are heated through and the liquid has been absorbed. The rice should look glossy and evenly coloured from the soy sauces.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the cooked chicken and scrambled eggs to the wok, along with the cooked prawns. Gently fold everything together for 1-2 minutes until heated through. Be careful not to break up the egg pieces too much - you want visible chunks throughout the rice.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add most of the sliced spring onions (reserving some for garnish) and give everything a final stir for 30 seconds. Taste and adjust seasoning if needed - you might want a splash more soy sauce or a pinch more white pepper depending on your preference.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and transfer to serving bowls. Garnish with the remaining spring onions and fresh coriander leaves. Serve immediately with lime wedges on the side for that authentic Wagamama experience. The lime juice adds a beautiful fresh acidity that cuts through the rich, umami flavours of the fried rice.</li></ol>
FAQ for
Cha Han Recipe
What ingredients are used in Chicken and Prawn Fried Rice from Wagamama?
Key ingredients include day-old jasmine rice, chicken thigh fillets, cooked prawns, eggs, spring onions, garlic, ginger, peas, carrots, light and dark soy sauce, sesame oil, white pepper, and fresh coriander for garnish.
How to cook Chicken and Prawn Fried Rice from Wagamama at home?
Learn how to cook Chicken and Prawn Fried Rice from Wagamama by using day-old rice, cooking ingredients separately at high heat, then combining with soy sauces and seasonings. The key is maintaining high heat throughout and preparing all ingredients beforehand for quick cooking.
Why is day-old rice better for fried rice dishes?
Day-old rice has less moisture content, making grains firmer and less sticky. This prevents the rice from becoming mushy during stir-frying and helps achieve the perfect texture with separate, distinct grains.
What's the best cooking temperature for authentic Asian fried rice?
High heat is essential for authentic fried rice. The wok or pan should be smoking hot to achieve proper 'wok hei' - the distinctive smoky flavour and texture that comes from cooking at very high temperatures.
Can I substitute jasmine rice with other rice varieties in fried rice?
Yes, you can use basmati, long-grain white rice, or brown rice. However, jasmine rice is preferred for its fragrant aroma and ideal texture that holds up well during high-heat stir-frying.
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.