Japanese Fried Rice (Chāhan) is a quick weeknight stir-fry using a store-bought seasoning packet to deliver authentic flavor without complex seasoning steps. It's lighter and less oily than Chinese fried rice, built from cold rice, eggs, vegetables, and ham.
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If cooked rice is cold, microwave for 1 minute to warm up.
Heat 2 tablespoons of oil in a wok or a large frypan over medium heat and add the garlic.
When garlic aroma comes up, remove the garlic and discard (be careful not to burn the garlic as it becomes bitter).
Turn the heat up to high and add two eggs into the wok/pan. Stir, breaking the egg yolks and mixing with whites. When mostly cooked (no need to break them up), transfer the egg to a plate.
Add remaining 1 tablespoon oil to the work/pan over high heat. Add carrot and onion pieces.
Stir fry for about 1 minute, then add the ham. Stir fry for another 30 seconds to 1 minute until onion pieces become transparent.
Add the rice and stir for about 30 seconds, ensuring that each rice grain is separated and there are no lumps of rice.
Add the egg and shallots and stir for another 30 seconds, breaking the egg into smaller pieces.
Add the seasoning and stir well to mix the seasoning powder into the ingredients.
Drop the sesame oil along the side of the wok/pan and mix well. Turn the heat off and serve while hot (note 4).
Store leftover fried rice in an airtight container in the fridge for up to 3 days. Reheat in a wok or skillet over medium-high heat for 2–3 minutes, stirring occasionally, or microwave covered for 1–2 minutes until hot.
wok or large frypan · microwave (to warm rice)
Yes, cold cooked rice works best and prevents clumping. If using warm rice, microwave it for 1 minute first to dry it out slightly before stir-frying.
Diced chicken, shrimp, bacon, or skip the meat entirely. Any pre-cooked protein works; add it when the onion becomes transparent.
Asian grocery stores stock them in the seasonings aisle, typically labeled 'chāhan no moto' or 'fried rice seasoning.' One packet seasons 2 cups of rice.
Fried rice is best served immediately after cooking. You can prep ingredients (chop vegetables, cook rice, beat eggs) up to 4 hours ahead and store in the fridge.
Use cold, cooked rice (at least a few hours old) and stir for only 30 seconds when first adding it to separate grains. Don't overmix or the rice breaks down.
