Celebrate World Egg Day* with this Japanese Shrimp & Egg Fried Rice (Chahan) recipe. Each mound of perfectly seasoned rice is crowned with a luxurious confit egg yolk. As the tender yolk is pierced, it gently flows down, adding a rich, velvety touch that elevates the dish to a whole new level.
Made in collaboration with Egg Farmers of Ontario. However, all opinions in this post are my own. This dish highlights the versatility of Ontario eggs, featuring a simple yet delicious confit egg yolk that adds richness to each bite. By choosing local eggs, you support Ontario farmers and enjoy fresh, quality ingredients in your meals. Enjoy this special recipe that honours both tradition and local excellence!
Discover how the simplicity of a great egg can transform your fried rice into an unforgettable culinary experience!
*World Egg Day is observed annually on the second Friday in October.
Ingredients
- Large eggs
- Avocado oil
- Garlic
- Fresh ginger
- Carrots
- Shrimp
- Celery
- Green onions
- Short-grain white rice, cooked 1 or 2 days old
- Shelled edamame
- Ground black pepper
- Soy sauce
- Mirin
- Toasted sesame oil
See recipe card for quantities.
Instructions
Confit the Eggs
Preheat the oven to 155Ā°F convection.
Place the 4 egg yolks in a small oven safe shallow bowl or baking dish.
Cover the egg yolks completely with the avocado oil (the smaller the bowl, the less oil that is required.
Place the bowl in the oven and cook for one hour.
For the Stir Fry
Remove the yolks from the oven, then carefully remove two tablespoons of the oil and add the oil to a wok or large frying pan. Heat oil over medium heat until shimmering.
Add the green onion whites, carrots, celery and stir fry, tossing often for one to two minutes.
Next, add the garlic and ginger and cook until fragrant, about 30 seconds.
Add the shrimp pieces and cook for 2 to 3 minutes until shrimp are just barely cooked through.
Remove from the heat and pour the shrimp and vegetables onto a plate.
Carefully take 3 tablespoons of avocado oil from the yolks and add it to the wok. Return the wok to the heat.
Add the beaten egg whites, immediately followed by the rice, and increase the heat to medium-high.
Use a spatula to break up clumps of rice and egg, tossing to coat each grain of rice with egg, about 1 minute.
Drizzle the soy sauce and mirin down the side of the wok, then quickly toss to coat the rice.
Add the shrimp mixture, edamame and toss to incorporate. Stir fry until warmed through, about 30 to 60 seconds.
Finish by adding the sesame oil, pepper and Ā½ the green onion āgreenā slices and toss to combine.
For Serving
Divide the fried rice among 4 small (12.5 oz) lightly oiled bowls and firmly press down on the rice to pack it into the bowls. Place 4 larger shallow bowls on top and flip over. Remove the small bowls to reveal the mounds of rice. Use a 1 tablespoon measuring spoon and indent the rice so that yolk does not slip off. Gently place an egg yolk on each rice mound indent. Sprinkle with the remaining green onion slices and serve.
Watch how this recipe was made here.
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If you get the chance to try this Japanese Shrimp & Egg Fried Rice (Chahan) recipe please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James
š Recipe
Japanese Shrimp & Egg Fried Rice (Chahan)
Ingredients
- 6 large eggs separated, 4 whites + 2 eggs for scrambling and 4 yolks to confit
- Ā½ cup avocado oil
- 2 cloves garlic finely chopped
- 1 ā piece fresh ginger finely chopped
- Ā¼ cup carrots small diced
- 12 medium shrimp about 6 ounces, peeled and deveined, cut crosswise into thirds
- Ā¼ cup celery small diced
- Ā¼ cup thinly sliced white parts of green onions
- Ā¼ cup thinly sliced green parts of green onions
- 6 packed cups of cooked short-grain white rice 1 or 2 days old, crumbled to separate the grains (2 cups uncooked)
- Ā¼ cup shelled edamame fresh or frozen
- Ā½ teaspoon freshly ground black pepper
- 2 tablespoons soy sauce
- 2 teaspoons mirin
- 2 teaspoons toasted sesame oil
Instructions
Confit the Eggs
- Preheat the oven to 155Ā°F convection.
- Place the 4 egg yolks in a small oven safe shallow bowl or baking dish.
- Cover the egg yolks completely with the avocado oil (the smaller the bowl, the less oil that is required.
- Place the bowl in the oven and cook for one hour.
For the Stir Fry
- Remove the yolks from the oven, then carefully remove two tablespoons of the oil and add the oil to a wok or large frying pan. Heat oil over medium heat until shimmering.
- Add the green onion whites, carrots, celery and stir fry, tossing often for one to two minutes.
- Next add the garlic and ginger and cook until fragrant, about 30 seconds.
- Add the shrimp pieces and cook for 2 to 3 minutes until shrimp are just barely cooked through.
- Remove from the heat and pour the shrimp and vegetables onto a plate.
- Carefully take 3 tablespoons of avocado oil from the yolks and add it to the wok. Return the wok to the heat.
- Add the beaten egg whites, immediately followed by the rice, and increase the heat to medium-high.
- Use a spatula to break up clumps of rice and egg, tossing to coat each grain of rice with egg, about 1 minute.
- Drizzle the soy sauce and mirin down the side of the wok, then quickly toss to coat the rice.
- Add the shrimp mixture, edamame and toss to incorporate. Stir fry until warmed through, about 30 to 60 seconds.
- Finish by adding the sesame oil, pepper and Ā½ the green onion āgreenā slices and toss to combine.
For Serving
- Divide the fried rice among 4 small (12.5 oz) lightly oiled bowls and firmly press down on the rice to pack it into the bowls. Place 4 larger shallow bowls on top and flip over. Remove the small bowls to reveal the mounds of rice. Use a 1 tablespoon measuring spoon and indent the rice so that yolk does not slip off. Gently place an egg yolk on each rice mound indent. Sprinkle with the remaining green onion slices and serve.
Rate this Recipe
- If you make this, please leave aĀ reviewĀ letting us know how it was! Each review helps so much! Thank you!
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