Chahan is a Japanese fried rice dish made by stir-frying cooled short-grain rice with egg, chashu, carrot, and green onion in a hot wok. It transforms leftover rice into a complete meal in minutes.
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Place a large wok over high to medium-high heat and drizzle with the vegetable oil.
Once hot, add the garlic and cook just until fragrant, 20-30 seconds. Add the carrots and chashu and cook, stirring constantly until heated through.
Crumble in the rice and toss with the ingredients, breaking apart any clumps, until each grain is coated in the oil.
Push the rice to one side of the pan and pour in the beaten eggs into the empty area. Once starting to set, break apart lightly to scramble and toss with the rice.
Pour the soy sauce and sake around the edges of the rice and toss to coat. Season with the salt and freshly ground black pepper.
Toss in the green onions and season with sesame oil. Adjust flavors to taste and serve immediately, garnished with additional green onions or beni shoga (pickled ginger) if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a wok or skillet with a little oil over medium-high heat.
wok or large skillet
Cooled rice grains separate easily and won't clump when stir-fried. Warm or hot rice becomes mushy and sticks together.
Yes, a large skillet or frying pan works fine. A wok's curved sides make it easier to toss, but a flat-bottomed pan will produce the same result.
Ham, bacon, Chinese sausage, or leftover roasted pork all work well. You can also use shrimp or skip meat entirely for a vegetarian version.
Chahan is best served immediately after cooking. Leftovers can be refrigerated for up to 3 days and reheated in a wok or skillet with a splash of oil.
Japanese short-grain rice is ideal for its texture, but sushi rice or even medium-grain white rice will work. Avoid long-grain rice, which doesn't bind as well.
