Chahan is a Japanese-style fried rice cooked over high heat with pork chashu, egg, kamaboko, and green onion, finished with pickled ginger. The key to perfect chahan is using day-old cold rice and working quickly over intense heat to keep grains separated and flavorful.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Prepare all ingredients: dice the chashu pork and kamaboko, finely chop the green onions, and beat the eggs in a bowl.
Heat a wok or large frying pan over high heat until very hot. Add vegetable oil and swirl to coat.
Add the beaten eggs to the hot wok and quickly scramble them, breaking into small pieces.
Before the eggs are fully set, add the cold cooked rice. Break up any clumps and stir-fry over high heat, mixing the rice with the eggs.
Add the diced chashu pork and kamaboko to the wok. Continue stir-frying over high heat.
Season with soy sauce, oyster sauce, salt, and white pepper. Toss everything together well.
Add the chopped green onions and drizzle with sesame oil. Give a final toss to combine.
Serve immediately, topped with pickled ginger (beni shoga) on the side or on top.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat with a splash of oil, stirring frequently.
wok or large frying pan · high heat capable stovetop
Day-old cold rice has less moisture and won't clump when stir-fried over high heat, resulting in separated, individual grains rather than a mushy texture.
Yes. Use short-grain white rice (cold), though Japanese short-grain rice is traditional and works best because of its starch content and texture.
Substitute with diced rotisserie chicken, Chinese BBQ pork (char siu from a shop), diced ham, or shrimp. Any protein that's already cooked works.
Yes. Kamaboko adds mild seafood flavor and texture, but you can omit it or replace it with diced ham, mushrooms, or extra protein.
Beni shoga is thin, pickled red ginger common in Japanese ramen shops. Find it in Asian grocery stores, Japanese markets, or online. Regular pickled ginger works as a substitute.
