Japanese chahan fried rice with eggs, peas, and spinach

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Japanese chahan fried rice with eggs, peas, and spinach

Gluten-Free Friendly, Dairy-Free, Vegetarian

2 Servings, 620 Calories/Serving

25–40 Minutes

Sushi rice obviously makes great sushi, but its chewy texture can be stellar in fried rice, too. In our version of Japanese chahan, we combine short-grain rice with a flavorful blend of veggies, eggs, and a spoonful of yum. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup short-grain white rice
  • 3 organic scallions
  • 4 organic eggs
  • 1 cup organic mirepoix (onions - carrots - celery)
  • ½ cup organic peas
  • 3 ounces organic baby spinach or other leafy greens
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
Make It Ahead

Less moisture equals more crispness. If you want a crisper finish on the dish, you can cook the rice (Step 1) up to 2 days ahead, which gives it time to dry out. Let cool, then cover and refrigerate. When ready to serve, proceed with the rest of the recipe as directed (Steps 2 and 3).

Nutrition per serving

Calories 620, Total Fat 22g (28% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 310mg (103% DV), Sodium 910mg (40% DV), Total Carb. 80g (29% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Eggs, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Uncover and continue cooking until the rice is slightly dry, 3 to 5 minutes. Fluff with a fork, cover, and keep warm. While the rice is cooking, prepare the scallions and eggs. 

2

Prep the scallions and eggs

  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Crack the eggs into a medium bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.

3

Cook the chahan fried rice

When the rice is almost done, in a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mirepoix and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes. 

Add the rice, peas, spinach (the spinach in batches if needed), and half the stir-fry blend. Increase the heat to high and cook, stirring to break up the eggs, until the peas are heated through, the spinach is just wilted, and the eggs are set, about 1 minute. Remove from the heat and season to taste with salt and pepper and as much of the remaining stir-fry blend as you like. 

Serve

Transfer the chahan fried rice to individual bowls, garnish with the green parts of the scallions, and serve. 

Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Garnish the dish with scallions.