Chashu Fried Rice チャーシューチャーハン

Do you have a favorite fried rice recipe to cook at home? My family is wild about this Chashu Fried Rice (チャーシューチャーハン). They say it tastes like an elevated version of regular fried rice thank to the savory-sweet braised pork belly that gives the wok-charred rice an amazing blast of umami!

I had made homemade chashu pork in advance for ramen and set aside a portion just for fried rice, and I’m glad that I did! With one bite, you’ll know why such simple food can be so good, satisfying, and mood-enhancing.

Fried Rice: Keep It Simple!

For many of us who have eaten and cooked our fair share of fried rice, it’s true that there are no hard and fast rules about what should be in fried rice. But getting it right does take a little know-how and customization.

Some fried rice tastes great with all sorts of vegetables and meat, and some fried rice tastes best when you use fewer ingredients. In the case of this chashu fried rice, less is more.

Ingredients for Chashu Fried Rice

• chashu (Japanese braised pork belly) – see how to make chashu at home
• green onions/scallions 
• large eggs
• cooked Japanese short-grain rice – preferably day old; at room temperature
• neutral oil
• soy sauce
• Diamond Crystal kosher salt
• white pepper powder
• toasted sesame oil

Jump to Recipe

3 Key Ingredients To Use

1. Japanese braised pork belly (chashu)

Chashu (チャーシュー) is the star ingredient of this fried rice, of course! When you have a key ingredient this delicious, you’ll want to keep the combination simple and let the savory meat shine through.

While other fried rice is about spontaneity, I actually stick with the recipe for chashu fried rice. Simply because Homemade Chashu is the best, I just have to plan ahead. I’ll pick a day (usually a Saturday) to make tender chashu for ramen and save a portion for the chashu fried rice that I’ll make later in the week.

2. Day-old Japanese short-grain rice

Other Asian-style fried rice may call for medium- or long-grain rice, but fried rice in Japan is always made with short-grain rice. It’s plump and sticky and has a chewy texture. Since short-grain rice may clump together more easily, you’ll want to use day-old rice that has been dried out slightly in the refrigerator.

3. Eggs

There are so many ways to cook eggs for fried rice. I always start mine by making the egg first as it gives me better control of the texture.

Cook the eggs just until they are golden and fluffy on the edge but still runny in the middle. Transfer the eggs to a plate, and they will be tossed back in to cook with the rest of the fried rice later. It’s a fail-proof method for everyone.

How To Make Chashu Fried Rice

1. Cut the chashu slices into small cubes.
2. Slice the green onions into small pieces, keeping the white and green parts in separate bowls.
3. Beat large eggs in a small bowl with chopsticks or a whisk.
4. Cook the eggs over medium-high heat with the hot neutral oil in your wok, large frying pan, or skillet. Swirl it with a wooden spatula a few times, then transfer to a plate while it is still runny in the middle but fluffy on the edges.S
5. Stir-fry the chashu in the wok over medium-high heat for about 2 minutes. Add the white part of the chopped green onions and stir-fry for 1 minute.
6. Add the cooked rice (cooled/room temperature) and break up any clumps with the spatula. Combine with the other ingredients while coating the rice with the oil.
7. Add in the cooked egg to stir-fry and break it into smaller pieces.
8. Season with soy sauce, kosher salt, white pepper powder, and toasted sesame oil. Add most of the green part of the green onions and quickly toss, then serve. You can pack it in a rice bowl and invert it onto your plate for presentation.

For storage, you can keep the leftovers in an airtight container in the fridge for up to 2 days and in the freezer for a month.

5 Cooking Tips for Chashu Fried Rice

I’ve shared many tips on how to cook perfect fried rice in my other recipes, but for your convenience, here are some quick tips to follow:

1. Cook it on high heat. A hot wok is the way to go for fried rice. If the wok is not hot enough, rice will start sticking everywhere. On the other hand, if you decide to use a non-stick frying pan, you want to keep the pan at a constant medium-high temperature. Overly high heat can ruin your pan, so keep the heat at a safe point but high enough to fry the rice.
2. Don’t be shy with the oil. The layer of oil on a hot surface will form a non-stick coating on the wok, and ensure each rice grain gets even contact with the heat.
3. Get your ingredients and seasoning ready. Since you will be cooking on high heat, make sure all the ingredients are prepped and ready to toss in.
4. Keep it moving. Use a lift and scoop motion to break up the rice, and make sure your hands are swift to stir and fry the ingredients so they are well coated with oil.
5. Do not overcrowd your wok. I use a large wok, so I only cook a maximum of 3 Japanese rice bowls for the amount of rice. If you’re cooking for more than 4 people, you will need to cook the fried rice in batches. Overcrowding the wok will only result in stewed rice.

Serve a Vegetable Side for a Balanced Meal

To round up the meal, you can always include a side of vegetables and soup with fried rice. I do not recommend adding vegetables to the chashu fried rice itself as they take away the texture. Instead, you could serve it with a side of blanched broccoli leafy greens, or pickled cucumbers.

By following these simple quick tips, you’ll be whipping out the best chashu fried rice that rivals the restaurant versions in no time. It is a dish that captures the heart, tummy, and soul. I’ve even heard that making killer fried rice makes a marriage proposal?!

Other Fried Rice Recipes You’ll Love

• Basic Japanese Fried Rice (Yakimeshi)
• Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed (Trader Joe’s)
• Japanese Garlic Fried Rice
• Kimchi Fried Rice
• Salmon Fried Rice (kids’ favorite!)
• Shrimp Fried Rice

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