Chashu chahan is more than just a way to use up leftover chashu pork and rice - it's a delicious dish in itself. This simple Japanese fried rice is quick to prepare and perfect as a lunch, or serve it as a side with other dishes.
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In years gone by, I was never much of a fried rice fan. I think I probably had a few too many not-so-good takeout versions that were either too salty, too greasy and/or lacking in flavor. But having tried different kinds and made it myself, I'm most definitely now a convert.
Not only do I love the fact that it uses up leftovers, which is always a good thing, but you can adapt it to taste and what you have. Generally, you don't need a lot of ingredients and it's quick to cook. And this one is no exception.
What are the origins of Japanese fried rice?
Fried rice is believed to have originated in China during the Sui dynasty (589-618 AD) and was created largely for practical reasons ie using up leftovers. Over the centuries, different versions have evolved both in China and beyond. Many versions elsewhere are attributed to Chinese immigrants, including Indonesian nasi goreng and Japanese fried rice, like this.
Fried rice is believed to have arrived in Japan during the 1860s with Chinese immigrants into Kobe. It's called both chahan and yakimeshi in Japan. "Chahan" is the Japanese transliteration of the Chinese characters for fried rice (chao fan). "Yakimeshi" is Japanese for "fried cooking rice".
Technically, there's a slight difference, at least in restaurants. Chahan is cooked in a wok and is something you'll find in Japanese Chinese restaurants. Yakimeshi is served in teppanyaki restaurants and cooked on the flat griddle. Arguably, though, that's about it and when made at home, it's pretty much the same thing.
What's the difference between Chinese and Japanese fried rice?
The main difference between Japanese and Chinese fried rice is the type of rice. Japanese fried rice uses short grain rice. Which makes sense since short grain rice is the go-to type for pretty much all Japanese rice dishes. This is what you use to make sushi and serve as part of bento meals, with katsu etc.
Chinese versions, meanwhile, normally use long grain rice. While it's a small difference in some ways, it does change the end dish a little. Japanese versions have a little more chewiness, rather than the slightly drier Chinese style.
Other differences can vary as not all versions are of course made the same in any event, but some are Japanese interpretations of the original Chinese ingredients. So using chashu pork, as here, is in place of char sui (which is what chashu is based on). Other times you'll find Japanese additions like shitake mushrooms.
While this may be just more my sense, I think Japanese styles tend to go a little lighter on the seasonings. You do typically add soy sauce and sesame oil, but not normally ginger and only sometimes garlic.
Ways to vary this dish
As with nearly any fried rice, you can adapt it to what you have. Use more or less of each ingredient, and switch things out to taste and what you have. Some ways to adapt this include:
- If you don't have chashu, try some chopped cooked ham or maybe chicken. You could also cook up a little bacon.
- I've suggested peas, but you can skip these or swap for corn, sliced shitake or diced carrot (though the latter two will need to cook longer so I would suggest a quick pre-cook).
- You can serve this with some red pickled ginger on top for an extra burst of color and flavor.
While I say you can switch the chashu for other options, I do highly recommend chashu if possible. It adds such a great flavor, not to mention giving that flavorful fattiness to cook the rice. If you use my chashu pork recipe, just make sure you reserve a little for this alongside other uses, like ramen. It freezes well so is great to slice up and then take out some when needed.
While this is something that evolved from using leftover rice, you can also make rice especially to make it. You just want to make sure you give it time to cool first, so you can separate the grains rather than them clump together.
Tips for making fried rice
Fried rice is quick and easy to make, but there are a couple tips that will help. Firstly, get all of your ingredients prepared ahead of time - cut things up, get bottles out etc all ready to go. It's a quick cook, so you don't want to be distracted.
Secondly, keep things moving as you cook. The only exception is when you add the egg, you want it to cook a bit before you break it up. Otherwise, keep stirring to avoid everything sticking or burning.
You'll find some people cook the egg first and take it out, but I find it easiest to just put the rice to one side and cook the egg on the other. Then just break the egg up and mix it through.
This is often served in a dome shape if you get it in a restaurant which is easy enough to do at home as well. You just press the cooked rice into a small bowl and then turn it onto the plate. The safest way is to place the plate over the bowl and then turn them over together, but clearly you can't do this if you already have other food on the plate. However you serve it, though, it'll be tasty.
Chashu chahan, Japanese fried rice with pork belly, is a simple and delicious dish which feels indulgent. You only need a few ingredients and it's a great way to use up leftovers. Perfect as a lunch, but can also serve more as a side to other dishes. It's worth planning leftovers to enjoy it soon!
Try these other tasty rice dishes:
- Nam khao, Lao crispy rice salad (a delicious mix of crisp and soft rice, nuts, herbs and a bit of spice)
- Spanakorizo, Greek spinach rice (a lovely simple mix that's also great as both a dish in itself or as a side)
- Lebanese chicken and rice (layers of meat and spice-infused rice, shredded chicken and toasted nuts)
- Arroz de pato (Portuguese duck rice, with tender duck, Portuguese chourico and flavorful duck stock-infused rice)
- Plus get more lunch ideas and Japanese recipes in the archives.
Chashu chahan (Japanese fried rice with pork belly)
Ingredients
- ¾ cup cooked Japanese short grain rice see notes
- 2 spring onions (green onions)
- 1 clove garlic
- ½ cup chashu cooked, see notes
- 1 egg
- 1 teaspoon vegetable oil approximately
- 2 tablespoon frozen peas optional
- ½ teaspoon soy sauce or a little more to taste
- ½ teaspoon sesame oil
Instructions
- The rice should be completely cooled before using. Separate the grains a little with your hands so it doesn't clump too much as you add it later. Thinly slice the white and light green part of the spring onions then cut a few very thin slices of the green part on the diagonal. Finely dice the garlic and dice the chashu into small cubes. Remove any excessively fatty bits.
- Crack the egg into a small bowl and beat to break it up but without getting too much air in the egg - a chopstick is good for this.
- Warm a wok or skillet over a medium heat then add the diced chashu - there's no need to add oil at this point as the chashu will release fat. Cook for a couople minutes to gently brown the pork.
- Add the garlic and the white and light green part of the spring onion in with the chashu, stir and cook briefly then add the rice. Cook for another couple minutes, stirring constantly, to distribute everything well and coat the rice with the fat.
- Move the rice to one side then add the oil in the open half then pour in the egg. Leave it a minute to cook without moving then as it is cooked, or at least largely cooked, break up the egg with a spatula into small pieces, then mix the egg pieces through the rice.
- Add the peas, mix through and cook briefly, then add the soy sauce and sesame oil. Mix them through well then remove from the heat and serve. If you want to make in a dome shape, then press the rice into a bowl, flatten, then invert onto serving plate (easiest, if possible, to place plate over bowl then flip). Top with the thin green sliced spring onion.
Video
Notes
Nutrition
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Ann
Thanks for explaining the difference between fried rice. I assumed it was all the same. And I love how this style tasted!
Caroline's Cooking
So glad it was helpful and you enjoyed!