Snack-Time Fried Rice (Ground Pork)
おやつチャーハン（豚ひき肉） · Oyatsu Chahan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
In Japanese preschools, the afternoon snack (oyatsu) is often a small, satisfying dish rather than something sweet, and this little fried rice is one of them. Ground pork, finely minced carrot and green onion, and sweet kernels of corn are stir-fried and folded into cooked rice with just a touch of soy sauce, salt and pepper. Everything is chopped small so even the youngest children can manage it on a spoon, and because there is no egg it is easy to serve to children with an egg allergy. The mild, savory flavor and pops of corn make it a snack that disappears quickly.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 60 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 10.5 gcarrot
- 10.5 ggreen onion (naga negi)Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
- 36 gground pork
- 9.6 gwhole kernel corn (canned or frozen)
Seasonings
- 2.4 gvegetable oil
- 2.4 gsoy sauce
- 0.4 gsalt
- to tastepepper
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- green onion (naga negi) (ねぎ)
- Japanese long onion, thicker and milder than Western scallions. Substitute: Scallions or the white part of a leek.
Directions
- 1
Finely mince the carrot and green onion.
- 2
Heat the oil in a frying pan and sauté the vegetables from step 1 well. Add the ground pork and corn and continue to stir-fry.
- 3
Season with the soy sauce, salt and pepper, then add the cooked rice and stir until everything is well combined.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 316.5 kcal | 633 kcal | 316.5 kcal |
| Protein | 10.4 g | 20.7 g | 10.4 g |
| Fat | 9.1 g | 18.3 g | 9.1 g |
| Carbohydrates | 50.3 g | 100.5 g | 50.3 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 232.5 mg | 465 mg | 232.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 316.5 kcal | 10.4 g | 9.1 g | 50.3 g | 1.2 g | 0.6 g | 12 mg | 0.8 mg | 232.5 mg |
| 1 adult serving | 633 kcal | 20.7 g | 18.3 g | 100.5 g | 2.4 g | 1.2 g | 24 mg | 1.5 mg | 465 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
