About Fried rice
Fried rice (chāhan) is a simple yet satisfying dish in Chinese cuisine, made by stir-frying rice with various ingredients in oil.
Known for its light, fluffy texture and savory flavor, it’s incredibly versatile thanks to the wide range of ingredients and seasonings that can be used.
The basic components typically include rice, eggs, green onions, and a protein source such as char siu (Chinese BBQ pork) or ham.
It’s seasoned with soy sauce, salt, and pepper, and cooked quickly over high heat in a frying pan or wok.
This high-heat, quick-cooking technique results in individual grains of rice that are separated and pleasantly fluffy, not sticky.
Fried rice is enjoyed both as a popular home-cooked meal and as a staple on restaurant menus.
It’s also a great way to transform leftover rice into something delicious and satisfying.
While the exact origins of fried rice remain unclear, stir-fried rice dishes have appeared in Chinese cookbooks dating back to the Song Dynasty (960–1279).
It is believed to have developed as a practical method for reusing leftover rice, particularly in southern regions like Jiangnan.
Among the many regional varieties, Yangzhou fried rice—made with shrimp, eggs, meat, and vegetables—is perhaps the most well-known internationally.
Fried rice was introduced to Japan during the Meiji era (late 19th century) with the influx of Chinese chefs and the establishment of Chinese restaurants in cities such as Yokohama and Kobe.
By the pre-World War II period, it was already a staple in Chinese eateries, known as "chāhan."
In Japan, it’s also known as “yakimeshi” in some regions, particularly in western areas like Kansai.
Following World War II, with the proliferation of neighborhood Chinese diners (called "machichūka"), the term "chāhan" gained nationwide recognition.
From the 1970s onward, the availability of frozen fried rice and ready-made seasonings contributed to its establishment as a common and convenient dish in Japanese home cooking.
20 minutes
Yoshiro Takahashi
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.
- 2 2/3 cup cooked rice (warmed)
- 3 eggs (beaten)
- 1 1/3 oz boiled or cha-shu pork
- 1/3 cup Welsh onions (finely chopped)
- 2 tbsp. Japanese mayonnaise
- 1 tsp. canola oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- A2 tsp. soy sauce
- A2 tsp. sesame oil
- A1/2 tsp. minced garlic
INSTRUCTIONS
- 1
Coarsely chop the pork of your choice. Mix the soy sauce, sesame oil, and minced garlic together and set aside. In a large bowl, mix the cooked rice and Kewpie mayonnaise together.
- 2
Pour 1 tsp. canola oil into a frying pan and warm on medium to high heat. Pour the beaten eggs into the frying pan once heated, then quickly add the rice and mix thoroughly. Continue to stir while letting the rice fry.
- 3
Add pork, Welsh onions, salt, and pepper and continue to fry. Add soy sauce, sesame oil, and mixed garlic mixture to the frying pan, taking care to drizzle it slowly alongside the edge of the pan. Quickly stir into the rice and then remove from the heat. Plate and serve.
RecipeID
15
Tips & Notes
・Mixing Japanese mayonnaise with the rice before frying lightly coats each grain with the oil needed to achieve a perfect fry on the rice.
・You can easily substitute ham for boiled or cha-shu pork.
・Adding the wet ingredients along the side of the frying pan will enhance the aroma and flavor of the dish.
・While it is important to thoroughly heat the frying pan before adding the ingredients, do not overheat to the point where it begins to smoke as this will damage the pan.
・The key to achieving a golden and perfect fry on the rice is to reduce the moisture content; avoid using vegetables with a high water content.
・How to finely chop the Welsh onions:
1. Cut off and discard the root end and uppermost green part of the stalk. While it is most common to only use the white part of the stalk, the darker green part can also be used if desired.
2. Slice the stalk lengthwise.
3. Cut each half into a few long, vertical strips.
4. Chop the strips horizontally into small pieces.
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Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.