Takana Chahan is a regional Kyushu fried rice that showcases pickled mustard greens (takana) for bold, tangy umami flavor. Topped with fluffy scrambled eggs, it comes together in 20 minutes and requires only basic pantry staples.
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Gather all the ingredients.
If you are using 2 servings of freshly cooked rice, transfer the hot rice to a baking sheet. Spread it out and let it cool completely.
Cut and separate the white and green parts of 1 Tokyo negi (naga negi; long green onion) and set aside the green part for another use (I added it to miso soup with shiitake mushrooms). Thinly slice the white part of the negi.
In a medium bowl, combine 2 large eggs (50 g each w/o shell) and ⅛ tsp Diamond Crystal kosher salt and whisk together.
Heat 2 Tbsp neutral oil in a wok (I used this medium carbon steel wok) over medium heat. When the wok is hot, add the beaten eggs. After a few seconds, the egg will start to float on top of the oil.
With a blunt-end wooden spatula, swirl the loosely set egg around the pan to continue cooking the rest of the egg.
When the bottom of the egg is set but the top is not yet fully cooked, transfer it back to the bowl.
Add 1 Tbsp roasted sesame oil to the wok, then add the white part of the Tokyo negi. Stir-fry to coat with the oil.
Add 1 package stir-fried takana (pickled mustard greens) and stir-fry for 2 minutes until well coated with oil.
Add 2 servings cooked Japanese short-grain rice, cooled, to the wok. With the spatula, use a slicing motion to separate the rice clumps and combine the rice with the takana mixture.
Season the fried rice with 2 tsp soy sauce, ¼ tsp Diamond Crystal kosher salt, and ⅛ tsp white pepper powder. Taste the fried rice and adjust the seasoning since each brand of stir-fried takana is flavored differently.
Add the cooked egg back into the wok and break it into smaller pieces. Toss everything together and turn off the heat. Serve the fried rice in individual plates/bowls. Enjoy!
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month; reheat in a wok or skillet over medium heat.
wok or large skillet · wooden spatula (blunt-end)
Short-grain rice works best for fried rice because it's stickier and holds together well. Long-grain rice will produce a grainier texture, but it can work if that's what you have on hand.
Look for takana in the Asian grocery section, frozen foods, or canned vegetables. Fresh pickled mustard greens can substitute if cooked down, though flavor and salt content may vary—taste and adjust seasoning accordingly.
Hot, freshly cooked rice is too moist and will clump. Spreading it on a baking sheet and cooling it completely breaks up the grains so they fry separately and stay fluffy.
Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in a wok or skillet over medium heat until warmed through.
A wok is ideal for even heat distribution and tossing, but a large skillet or frying pan works if that's what you have. The cooking method and timing remain the same.
