Chāhan (チャーハン, fried rice) is a Japanese-Chinese cuisine (Machi Chūka, 町中華) staple, made by stir-frying cooked rice with various ingredients in a wok or frying pan. This dish is highly popular as an "easy meal" or "late-night snack" at home because it can be cooked quickly and is a delicious way to use up leftover rice.
This recipe will show you how to achieve a restaurant-quality finish on the rice with a flavor so authentic and addictive that you won’t be able to put down your chopsticks! Using simple ingredients like thinly sliced pork belly, long green onion, and egg, this fragrant and rich dish can be finished in no time!
10 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 oz cooked Japanese short-grain rice
- 2 oz thinly sliced pork belly
- 8 inches of Japanese long green onion (negi, 20cm)
- 3 eggs
- 1 tsp fresh minced ginger
- 2.5 tbsp vegetable oil
- A1 tsp chicken stock powder (granulated)
- A0.5 tsp salt
- A0.5 tsp grated garlic (or paste from a tube)
- A0.25 tsp coarse-ground black pepper
- A2 pinches of sugar
- 1 tsp soy sauce
- 1 pinch of salt
- 2 drops of sesame oil
INSTRUCTIONS
- 1
Coarsely mince the pork and sprinkle with a pinch of salt. Coarsely mince the long green onion. Mince the fresh ginger. Beat the eggs.
- 2
Heat a frying pan without oil. Add the pork belly and 1/2 of the long green onion over medium-high heat and stir-fry.
- 3
Once the long green onion begins to sear, reduce to medium-low and push the ingredients to the side of the pan. Add the vegetable oil and ginger to the empty space, tilt the pan to heat the oil, and cook until fragrant.
- 4
Increase the heat to medium-high. Pour the beaten eggs over the oil, immediately place the rice on top of the egg, and quickly mix everything with a wooden spatula.
- 5
Add the (A) ingredients (chicken stock powder, salt, pepper, garlic, and sugar) and stir-fry until thoroughly mixed and the rice begins to sizzle.
- 6
Add the remaining long green onion. Pour the soy sauce along the edge of the frying pan, stir-fry quickly, and turn off the heat. Adjust the seasoning with a little salt if necessary, drizzle in the sesame oil, then mix together.
RecipeID
606
Tips & Notes
・Bacon can be substituted for the pork belly. If using bacon, use ¼ tsp. of salt in the seasoning and adjust the amount of salt to taste in Step 6. Fish cake (kamaboko) or imitation crab (kanikama) can also be used.
・Both warm rice and cold leftover rice are fine.
・The dish is slightly spicy due to the coarse-ground black pepper. Adjust the amount to taste.
・You can omit the garlic.
・The following tricks will help you achieve a restaurant-quality fried rice: use a generous amount of oil, pour the beaten egg into the hot oil, and immediately add the rice over the egg and stir-fry quickly.
・If stored in the refrigerator, consume it by the next day. If freezing, wrap individual servings in plastic wrap and store them in a freezer bag for up to 3 weeks.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.