Chashu Fried Rice combines tender braised pork belly, fluffy scrambled eggs, and sticky Japanese short-grain rice for a restaurant-quality dish that comes together in minutes. The rendered pork fat flavors every grain, making it pure comfort food.
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.
Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe. If you just cooked your steamed rice, transfer it to a baking sheet lined with parchment paper to cool it and let the moisture evaporate.
Cut 8 oz Homemade Chashu (Japanese Braised Pork Belly) into ¼-inch slices.
Cut the slices into ¼-inch strips and then into small cubes.
Cut the white part of 5 green onions/scallions into thin rounds, then cut the green part diagonally. Keep them in separate bowls.
In a small bowl, beat 2 large eggs (50 g each w/o shell).
Heat a wok or large frying pan over medium-high heat, Add 2 Tbsp neutral oil and swirl around to make sure all sides of the work or pan are coated with oil. When you see smoke coming out from the side of the wok, add the beaten eggs.
The hot oil will quickly cook the egg. Swirl the egg with a wooden spatula a few times. While the egg is still runny in the middle but fluffy on the edge, transfer to a plate.
Heat the wok over medium-high heat (if you‘re not using fatty meat, add 1 Tbsp oil to the same wok). Add the chashu and stir-fry for about 2 minutes. The fat of the pork belly will render oil.
Add the white part of the chopped green onions and stir-fry for 1 minute.
Add 3 servings cooked Japanese short-grain rice (cold) and break up any clumps with the wooden spatula. You may want to lower the heat if you are taking time to separate the rice (Japanese short-grain rice is stickier than long-grain rice, so this takes a bit of time). Using a scooping motion, combine the rice and ingredients together, coating the rice with the oil from the ingredients.
Add the egg back to the wok and break it into smaller pieces while you stir-fry.
Once the rice and ingredients are mixed throughout, add 2 tsp soy sauce and ¼ tsp Diamond Crystal kosher salt.
Add ⅛ tsp white pepper powder and drizzle with 1 tsp toasted sesame oil.
Add the green part of the chopped green onions (leaving some for garnish) and quickly toss all together. It‘s now ready to serve. Fill a rice bowl with the Chashu Fried Rice all the way to the top and gently press with the spatula.
Flip the rice bowl onto the serving plate to release the fried rice. Repeat with the rest of the rice. Sprinkle with green onion and serve immediately.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days and in the freezer for a month.
Keep leftovers in an airtight container refrigerated for up to 2 days or frozen for up to a month; reheat in a wok over medium heat with a splash of neutral oil.
wok or large frying pan · wooden spatula
Yes, cold rice works best—it breaks up easier and won't clump. Freshly cooked rice is too moist; if you must use it, spread it on a parchment-lined baking sheet to cool and dry slightly first.
Store-bought braised pork belly or even high-quality roast pork can substitute. The key is fatty, tender meat that will render oil when stir-fried.
Japanese short-grain rice is stickier than long-grain varieties. Break clumps gently with a wooden spatula over medium-high heat; lower heat if needed to avoid breaking grains while separating.
Keep in an airtight container in the refrigerator for up to 2 days or freeze for up to a month. Reheat in a wok or skillet with a splash of oil.
Yes, maintain the ratio of 1 cup (150 g) cooked rice per serving. For each additional serving, add proportional amounts of chashu, egg, and seasonings; work in batches if your wok is small.
