Japanese Fried Rice (Chāhan)
炒飯 ChāhanSay it: chah-HAHN
Chāhan, also called yakimeshi in parts of Japan, is a home-style fried rice built on cold short-grain rice, egg, pork, and scallion. It is eaten nationwide as a quick meal, a teishoku side, or a late-night supper. The grains stay separate and lightly crisp at the edges, while soy sauce and sesame oil give a savory, gently smoky flavor. Its appeal lies in high heat, simple seasoning, and the contrast of soft egg, salty pork, and fresh scallion.
Japanese Fried Rice (Chāhan)
炒飯, Chāhan
Pronounced chah-HAHN
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, egg, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Break up the cold rice with wet hands or a fork until no large clumps remain; keep it in a bowl near the stove.
Heat a wok or wide skillet over high heat, add 1 tbsp (15 ml) neutral oil, then pour in the beaten eggs. Stir quickly until just set and softly scrambled, about 30 seconds, and transfer to a plate.
Add another 1 tbsp (15 ml) neutral oil to the hot pan. Add the pork and scallion whites and stir-fry until the pork edges are lightly browned and the scallions smell sweet, 1 to 2 minutes.
Add the remaining 1 tbsp (15 ml) oil and the rice. Press and toss the rice over high heat until the grains separate and some edges turn lightly toasted and crisp, 3 to 4 minutes.
Return the scrambled egg to the pan. Add the soy sauce, sake, salt, and white pepper, tossing constantly until the rice is evenly colored and steaming hot, 1 to 2 minutes.
Add the scallion greens and sesame oil, toss for 30 seconds until fragrant, taste for salt, and serve immediately.
Regional variants
Use diced ham, sausage, or shrimp instead of pork, and add frozen peas or finely diced carrot with the rice if you like. A small grated garlic clove can be added with the scallion whites for a sharper flavor.
Cook's notes
- Cold, day-old rice is essential; freshly cooked rice steams and clumps instead of frying.
- Keep the pan very hot and avoid crowding it so the rice toasts rather than steams.
- Have all ingredients cut and measured before cooking, because the stir-fry moves quickly.
Serve with
Miso soup and Japanese pickles, or as part of a teishoku set.
Make ahead and storage
Best served immediately; refrigerate leftovers up to 2 days and reheat in a hot skillet until steaming.
