Wagamama

Cha Han Chicken + Prawn Recipe

Master how to make Wagamama's iconic Cha Han at home with this quick and easy recipe. Learn the secrets to perfectly stir-fried rice with tender chicken and juicy prawns. This authentic Japanese-inspired dish delivers restaurant-quality flavors in just minutes - perfect for weeknight cooking or impressing dinner guests.

Prep

15 mins

Cook

10 mins

Serve

Kcal

540

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g jasmine rice, cooked and cooled</li><li class="ingredients-single-item">150g chicken breast, diced into small chunks</li><li class="ingredients-single-item">100g raw king prawns, peeled and deveined</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">2 eggs, lightly beaten</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 small carrot, finely diced</li><li class="ingredients-single-item">50g mangetout (snow peas), sliced</li><li class="ingredients-single-item">50g bean sprouts</li><li class="ingredients-single-item">3 spring onions, thinly sliced</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 tsp sesame oil</li><li class="ingredients-single-item">1 tsp fish sauce</li><li class="ingredients-single-item">1/2 tsp white pepper</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> Ideally, cook your rice the day before or at least 4 hours ahead and refrigerate it. Cold rice works best for fried rice as it's less sticky. If you're short on time, spread freshly cooked rice on a baking tray and pop it in the freezer for 15-20 minutes to cool quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Season the diced chicken with a pinch of salt and white pepper. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until golden and cooked through. Add the prawns and cook for another 2 minutes until they turn pink. Remove both from the wok and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add a little more oil if needed, then pour in the beaten eggs. Let them set slightly for about 10 seconds, then scramble them gently. Once they're about 70% cooked but still a bit runny, remove them from the wok and set aside with the chicken and prawns.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the remaining oil to the wok and increase the heat to high. Add the diced onion and stir-fry for 1 minute until slightly softened. Add the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Toss in the diced carrot and stir-fry for 2 minutes, then add the mangetout and continue cooking for another minute. The vegetables should remain slightly crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Add the cold rice to the wok, breaking up any clumps with your spatula or wooden spoon. Stir-fry for 2-3 minutes until the rice is heated through and starting to get a bit crispy in places.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Return the chicken, prawns, and scrambled eggs to the wok. Add the bean sprouts and most of the spring onions (save some for garnish). Toss everything together for about 1 minute.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Pour in the soy sauce, mirin, sesame oil, and fish sauce. Sprinkle in the white pepper. Toss everything together continuously for about 2 minutes, making sure all the ingredients are well coated in the sauce and evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Do a quick taste test and adjust seasonings if needed – add a touch more soy sauce for saltiness or a pinch of sugar if you want it slightly sweeter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Serve immediately in bowls, garnished with the remaining spring onions and lime wedges on the side. For an authentic Wagamama presentation, pack the rice firmly into a small bowl, then invert onto the serving plate to create a neat dome shape.</li></ol>

FAQ for

Cha Han Chicken + Prawn Recipe

What ingredients are used in Chicken and Prawn Fried Rice from Wagamama?

Wagamama's Chicken and Prawn Fried Rice includes jasmine rice, chicken breast, king prawns, eggs, vegetables (onion, carrot, mangetout, bean sprouts, spring onions), and a flavourful sauce made with soy sauce, mirin, sesame oil, and fish sauce.

How to cook Chicken and Prawn Fried Rice from Wagamama at home?

Learn how to cook Chicken and Prawn Fried Rice from Wagamama by first using cold rice (ideally day-old) for better texture. Stir-fry chicken and prawns, scramble eggs, then cook vegetables before combining everything with a signature blend of soy sauce, mirin, sesame oil and fish sauce for that authentic restaurant taste.

Why is cold rice recommended for making the perfect fried rice?

Cold rice is essential for proper fried rice because it's less sticky and moist than freshly cooked rice. The cooling process allows the grains to firm up and separate, preventing them from clumping together when stir-fried and resulting in that distinct chewy texture with separate grains.

What's the best wok technique for achieving restaurant-quality fried rice?

For restaurant-quality fried rice, use high heat and keep ingredients moving constantly. The "wok hei" (breath of the wok) comes from brief, intense heat that sears rather than steams. Don't overcrowd the wok, cook in batches if needed, and use quick, confident tossing motions.

Can I make a vegetarian version of this Asian-inspired fried rice?

Absolutely! For a vegetarian version, simply omit the chicken, prawns and fish sauce. Replace the proteins with tofu or more vegetables like mushrooms and peppers. Use vegetarian oyster sauce or extra soy sauce instead of fish sauce to maintain that umami flavour profile.

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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      "text": "Ideally, cook your rice the day before or at least 4 hours ahead and refrigerate it. Cold rice works best for fried rice as it's less sticky. If you're short on time, spread freshly cooked rice on a baking tray and pop it in the freezer for 15-20 minutes to cool quickly."
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    {
      "@type": "HowToStep",
      "name": "Cook protein",
      "text": "Season the diced chicken with a pinch of salt and white pepper. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until golden and cooked through. Add the prawns and cook for another 2 minutes until they turn pink. Remove both from the wok and set aside."
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      "text": "Add the remaining oil to the wok and increase the heat to high. Add the diced onion and stir-fry for 1 minute until slightly softened. Add the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn."
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Wagamama

Cha Han Chicken + Prawn Recipe

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Chicken and Prawn Fried Rice from Wagamama?

How to cook Chicken and Prawn Fried Rice from Wagamama at home?

Why is cold rice recommended for making the perfect fried rice?

What's the best wok technique for achieving restaurant-quality fried rice?

Can I make a vegetarian version of this Asian-inspired fried rice?