Enjoy the Japanese fried rice dish Chahan with Char Siu (Chinese barbecued pork), egg and lots of spring onion leaves. The aroma of the sauteed onion leaves, garlic and soy sauce makes the Chahan more delicious.
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
1 Egg 40 g Char Siu Chinese-flavored barbecued pork, substitute: Ham 2 tbsp Long Green Onions (Naganegi) chopped 1 Garlic Clove chopped 2 tsp Vegetable Oil 1 tsp Sake 1/4 tsp Soy Sauce 1/4 tsp Salt Pepper 150 g Steamed Rice 20 g Spring Onion Leaves chopped Beni Shoga pickled ginger
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Cut the char siu, Chinese-flavored barbecued pork into 5mm (0.2") cubes. If it’s not available in your area, you can also use ham instead.
- Thoroughly beat the egg in a bowl.
- Add the vegetable oil to a pan and turn on the burner. Add the chopped long green onion and stir-fry on low heat until aromatic.
- Add the chopped garlic clove and continue stirring. When the aroma grows stronger, increase the heat.
- Add the beaten egg and the hot steamed rice.
- Quickly coat the rice with the egg evenly and then crumble the mixture using the back of the ladle. Stir-fry on high heat and separate each grain.
- Add the char siu and continue stirring.
- Add the salt, pepper and the sake and distribute evenly.
- Add the chopped spring onion leaves and stir.
- Finally, pour the soy sauce directly onto the pan to help it grow more fragrant.
- Place the chahan on a plate. Garnish with the beni shoga, pickled ginger root.
Recipe Notes
A tip to separate each grain in the chahan is using hot steamed rice cooked with a little less water and and cooking it in smaller portions. Separating each grain of rice makes the texture more palatable.
When using a relatively small burner at home, avoid tossing the chahan in the pan to keep from lowering the temperature.
Make sure to add the rice immediately after the egg and quickly combine the mixture.
can i use mirin instead of sake?
If you don’t have sake, we think chicken soup is better than mirin. Since it is a small amount, you can can also leave it out.😊
We made this today and everyone in the family thoroughly enjoyed it. Thank you for this recipe!
We are very glad you and your family enjoyed the chahan!? Thank you so much for trying this recipe❣️ If you like crab meat and lettuce, you might also enjoy this chahan recipe.?? https://cookingwithdog.com/recipe/crab-lettuce-chahan/
Thank you very much! We like crab meat and we will surely try the other recipe! Greetings from Singapore 🙂
Our Chef and producer have visited Singapore in 2013!👩🍳🐩💓 Enjoyed plenty of delicious seafood🐟 and street food.🍜😋
How wonderful. Wish I knew about it then.
Perhaps one day Chef will be able to visit us again.
I made this, this morning after missing Chāhan from Japan. And I was so happy that it tasted almost exactly like what I ate in japan :)! Would make again 🙂
So glad to hear that you enjoyed our chahan recipe!? If you would like to try a different kind of chahan, check out our crab lettuce chahan too❣️ Thank you for your comment!?
So easy to make and delicious!