Japanese Chahan or Fried Rice

Name: Japanese Chahan Fried Rice (Easy Vegetable)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 3 cups cooked and cooled Japanese rice or other short grain rice* (see notes); 2 tbsp neutral oil; 1 onion (diced); 1 carrot (finely diced); 2 garlic cloves (minced); 1/2 cup corn kernels; 1/2 cup green peas; 1/2 cup diced rehydrated shiitake mushrooms,; 1/2 to 1 tbsp soy sauce (or to taste); 1 tsp salt (or to taste); 1/2 tsp black pepper; 1/2 tbsp sesame oil; Sesame seeds and chopped spring onions for garnishing

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Japanese chahan is a quick, versatile fried rice made with short-grain rice, vegetables, and sesame oil. It's designed to use up whatever vegetables you have while delivering authentic restaurant-style results at home.

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Total

15 min

Servings

Recipe Source

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From Thefoodietakesflight

Ingredients

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3 cups cooked and cooled Japanese rice or other short grain rice* (see notes)
2 tbsp neutral oil
1 onion (diced)
1 carrot (finely diced)
2 garlic cloves (minced)
1/2 cup corn kernels
1/2 cup green peas
1/2 cup diced rehydrated shiitake mushrooms,
1/2 to 1 tbsp soy sauce (or to taste)
1 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tbsp sesame oil
Sesame seeds and chopped spring onions for garnishing

13 Ingredients

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Instructions

1
Break apart the cooked rice in a bowl.
2
Heat a pan or wok. Add 2 tbsp of canola or neutral oil. Once hot, add in the onion and garlic. Sauté until aromatic. Add in the carrots. Saute for 2-3 minutes.
3
Add in the rest of the corn, peas, and mushrooms. Season with 1 tsp salt. This will be a little salty but once the rice is mixed in, it will be just right.
4
Add in the cooked rice. Season with soy sauce and black pepper. Mix well. Cook over high heat, mixing constantly to avoid the bottom from sticking. Feel free to season with more salt or soy sauce if desired.
5
Finish off with some sesame oil and then mix well. Transfer rice to a bowl and pack with a spoon. Place a plate over and flip to create a rounded dome shape. Garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!

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Tips & Notes

Pro tips

Always use cooled, day-old rice; warm rice will steam instead of fry and result in a mushy texture.
Keep the heat high and stir constantly once rice is added to prevent sticking and ensure each grain gets separated and lightly toasted.
Rehydrate shiitake mushrooms in hot water before dicing; reserve the soaking liquid to add umami depth if the rice tastes flat.
Finish with sesame oil after removing from heat so its fragile aromatics aren't lost to cooking.

Substitutions

Neutral oil (canola, vegetable, peanut) → avocado oil or coconut oil (note: coconut will add subtle flavor)
Shiitake mushrooms → cremini or oyster mushrooms, diced fresh (no rehydration needed)
Corn + peas → diced bell pepper, broccoli florets, or cabbage (maintains texture and vegetable balance)
Soy sauce → tamari or coconut aminos (note: coconut aminos are slightly sweeter and less salty)

Storage & make-ahead

Store cooled leftovers in an airtight container in the fridge for up to 3 days; reheat in a wok or pan over medium heat with a splash of water.

Equipment

wok or large skillet · rice cooker or pot (for cooking rice, if not using pre-cooked)

Common Questions

Can I use day-old rice or does it have to be cooled?

You must use cooked rice that has been cooled; warm or hot rice will steam and clump rather than fry. Refrigerated rice from the previous day is ideal.

What's the best pan or wok for chahan?

A wok works best because its high sides make it easier to toss and mix the rice constantly over high heat without it spilling. A large skillet also works.

Why does the recipe salt the vegetables before adding rice?

Seasoning early helps release moisture and flavor from the vegetables. The salt level seems high at first, but balances when the rice is mixed in.

Can I substitute the shiitake mushrooms?

Yes. Use fresh mushrooms (cremini, button, or oyster), diced small and added raw to the pan in step 3, or swap for bell peppers, broccoli, or cabbage.