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Ramen restaurant style chahan side view

Ramen Restaurant Style Chahan (Japanese Fried Rice)


  • Author: Yuto Omura
  • Total Time: 10 minutes
  • Yield: 2 portions 1x

Description

How to make delicious ramen restaurant style chahan (Japanese fried rice) with chashu, egg, spring onion and kamaboko. A perfect way to use leftovers to whip up a delicious one pan meal!


Ingredients

Scale
  • 80g Pork Chashu
  • 3 Slices kamaboko fish cake (optional)
  • 30g Spring Onion
  • 1/2 tbsp Lard
  • 2 eggs
  • 200g Cooked rice
  • 1/4 tsp fine white pepper
  • 2g salt (1% of the rice quantity, approx 1/4 tsp per 200g)
  • 1/2 tsp Chinese chicken stock powder
  • 2 tbsp Charshu marinade (See note)
  • Pickled ginger (benishoga) to garnish

Instructions

  1. Cut the chashu and kamaboko into small rough cubes.
    cutting chashu on wooden chopping board
  2. Finely chop the spring onion.
    chopped spring onion
  3. Heat a wok on a high heat and add 1/2 tbsp lard.
    wok with melted lard
  4. Crack two eggs into the wok and break it up while frying until it reaches a runny scrambled egg consistency.
    scrambling 2 eggs in a wok
  5. Add the cooked rice, break it up and mix well.
    adding rice to the wok
  6. Once the eggs are cooked, add the chashu, kamaboko and spring onion. 
    adding spring onion, kamaboko and chashu to wok
  7. Stir fry until the rice is separated and the other ingredients are well incorporated. 
    stir frying fried rice
  8. Add 2 tbsp of the chashu marinade (if you didn't make chashu, see note for alternative) and sprinkle with salt, pepper and chicken stock.
    seasoning chahan
  9. Stir fry for 1-2 minutes and occasionally toss the rice in the wok. (See video)
  10. Pack rice into a ladle or small bowl and flip it onto a plate.
    ladle packed with chahan being turned out onto a plate
  11. Garnish with benishoga (Japanese pickled ginger) and serve.
    garnishing chahan with pickled ginger
  12. Enjoy!

Notes

If you don't have chashu marinade, make a small mixture of 1 tbsp tsuyu sauce, 1 tsp sake, 1 tsp mirin, 1 tsp water, 1/2 tsp grated ginger, 1/2 grated garlic, and a pinch of sugar. It won't be exactly the same as using chashu marinade, but it's close enough.

It's better to use day old cooked rice for this dish. (Kept in the refrigerator overnight)

If you use freshly cooked rice, let it cool before frying and to avoid rice clumping together. (Spread it out on a cookie sheet so it cools quickly and dries out a little.)

This recipe is made using leftover chashu from my pork chashu recipe. If you want to make ramen style fried rice without making chashu, you can substitute for any other kind of leftover cooked meats. 

If you want to use raw meat in this recipe, it's better to cook it before you make the fried rice.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Rice
  • Method: Frying
  • Cuisine: Japanese / Chinese

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