Leftover Chashu Fried Rice (Japanese Chahan) | Ramen Shop Flavor at Home

Turn leftover chashu and its braising liquid into fried rice that tastes like it came from a Japanese ramen shop.

Jump to Recipe

About This Recipe

Chashu fried rice (Japanese Chahan) is rice stir-fried with egg and tender homemade chashu (Japanese braised pork), finished with the chashu's own braising liquid. This recipe uses both the chashu and the braising liquid from our Melt-in-Your-Mouth Pork Chashu recipe.

Chahan, or fried rice, is a well-loved rice dish in Japan, made by stir-frying rice in oil with egg, meat, vegetables, and more. At home, it takes countless forms, combining favorite ingredients or whatever happens to be on hand. Among them, fried rice made with homemade chashu is something special: by adding not only the chashu but also its slow-simmered braising liquid, every bit of the chashu's flavor ends up in a single plate.

Hot rice is stir-fried with egg until fragrant, then tossed with generous pieces of tender chashu. When the braising liquid is poured around the edge of the pan, a sweet-savory aroma rises and rich umami spreads through the rice. Fragrant, separate grains, fluffy egg, and chashu that grows more flavorful with every bite, all brought together by the braising liquid.

Make it the day after your chashu for a plate that goes well beyond everyday rice, and enjoy it hot from the pan.

 

Ingredients (Serves 2)

 

Instructions

1	Prepare the ingredients. Cut the chashu into bite-sized cubes and finely chop the green onion. Beat the eggs and mix in the water. Have the rice ready and warm. Tips Adding a little water to the eggs helps them retain moisture, so they stay soft and fluffy instead of drying out when stir-fried. If using cold rice, warm it and break it up beforehand. This keeps it from clumping in the pan and lets you cook quickly.
2	Heat a frying pan over medium-high heat and add the oil. Pour in the eggs and stir gently in large, sweeping motions. Move on to the next step before the eggs are fully set. Tip Adding the rice while the eggs are still soft helps the egg coat the rice while keeping its fluffy texture.
3	While the eggs are still soft, add the rice. Break it up and spread it across the pan to cook off excess moisture. Tip Cooking off excess moisture prevents stickiness and gives you light, separate grains.
4	Add the chashu, green onion, and chicken bouillon powder, and stir-fry everything together.
5	Push the rice aside to clear a space, and pour the sake directly onto the hot surface of the pan. Once it bubbles, stir-fry everything together. Tip Sake adds flavor and helps the seasoning blend into the rice and other ingredients. Pouring it onto the hot pan cooks off the alcohol while preserving its aroma.
6	Clear a space again and pour the chashu braising liquid directly onto the hot surface of the pan. Once it bubbles, quickly stir-fry everything together. Tips Adding the braising liquid last means its soy sauce and sugar aren't cooked for long, so its flavor stays intact as it coats the rice. Start with 1 tbsp, taste, and add more as needed. The strength and saltiness of the braising liquid vary from batch to batch, so adjust to taste.
7	Taste and season with salt and pepper. Tip The chashu and braising liquid already contain salt, so add salt only after tasting to avoid over-salting. Add pepper to taste to sharpen the flavor.
8	Just before turning off the heat, add the sesame oil, if using, and mix quickly. Tip Adding sesame oil at the very end keeps it from overheating and preserves its toasty aroma. To let the chashu and braising liquid take center stage, about ½ tsp is recommended.

 

If You Don't Have the Braising Liquid

This recipe uses chashu braising liquid instead of soy sauce, bringing out the chashu's umami and deep flavor. If you don't have braising liquid, use 1–2 tsp soy sauce or a small amount of oyster sauce, adding a little at a time and tasting as you go.

Soy sauce gives a fragrant, clean finish. Like the braising liquid, pour it directly onto the hot surface of the pan to bring out its toasty aroma.

Oyster sauce gives a richer, deeper flavor. It is thicker than soy sauce and contains sugar, so it burns easily. Rather than pouring it onto the hot pan, add it at the end and mix quickly to coat everything.

Either way, taste at the end and adjust with salt if needed.