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Ramen restaurant-style chahan (fried rice) shaped into a dome and served on a white plate topped with benishoga

Chahan (Ramen Restaurant Style Fried Rice)

5 from 2 votes
By Yuto Omura
https://sudachirecipes.com
This ramen restaurant-style "chahan" uses typical ramen ingredients such as pork chashu, kamaboko fishcake, egg and spring onion to make the ultimate fried rice!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course Sides
Cuisine Japanese
Servings 2 portions
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Sides
Cuisine: Japanese
Servings: 2 portions

Equipment

Ingredients 
 

  • ½ tbsp lard
  • 2 medium egg(s)
  • 200 g cooked Japanese short-grain rice
  • 80 g pork chashu cubed
  • 3 slices kamaboko fish cake (kamaboko) cubed
  • 30 g green onion finely diced
  • ¼ tsp white pepper powder
  • 2 g salt 1% of the rice quantity, approx ¼ tsp per 200g
  • ½ tsp Chinese-style chicken bouillon powder
  • 2 tbsp chashu marinade see note for substitute
  • red pickled ginger (benishoga) (benishoga) to garnish

Instructions 

  • Heat a wok on a high heat and melt ½ tbsp lard.
    heated wok with melted lard
  • Crack 2 medium egg(s) into the wok and break it up while frying until it reaches a runny scrambled egg consistency.
    fried egg in a wok
  • Add 200 g cooked Japanese short-grain rice, break it up and mix well.
    egg and rice frying in a wok
  • Once the eggs are cooked, add 80 g pork chashu, 3 slices kamaboko fish cake and 30 g green onion. Stir fry until the ingredients are well incorporated. 
    roughly cubed kamaboko, chashu and chopped green onion added to fried rice (chahan)
  • Add 2 tbsp chashu marinade (if you didn't make chashu, see note for alternative) and sprinkle with 2 g salt, ¼ tsp white pepper powder and ½ tsp Chinese-style chicken bouillon powder.
    chahan fried in a wok
  • Stir fry for 1-2 minutes and occasionally toss to help dry out the rice a little. (See video for example.)
    Completed restaurant style chahan in a wok
  • Pack rice into a ladle or small bowl and flip it onto a plate. Garnish with red pickled ginger (benishoga) (benishoga) and serve.
    chahan topped with benishoga (pink pickled ginger)
  • 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 first to prevent the 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 first separately and then add it to the wok after the rice and eggs.