Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chahan (Fried Rice)
Japanese-style fried rice, often cooked with egg, roast pork, and green onions.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Ensure your leftover rice is cold and use your fingers to break up any large clumps before cooking. Beat the eggs lightly with a pinch of salt.
- 2
Heat a wok or large skillet over high heat until smoking. Add 1 tbsp of neutral oil, pour in the beaten eggs, and scramble rapidly for 10 seconds. Remove the soft curds to a plate immediately.
- 3
Add another 1 tbsp of oil to the wok. Toss in the diced chashu and the white parts of the scallions, stir-frying for 30 seconds until fragrant.
- 4
Dump the cold rice into the wok. Use a tossing motion and the back of your spatula or ladle to break apart the rice, frying aggressively for 2-3 minutes until the grains begin to separate and "dance."
- 5
Return the scrambled eggs to the wok, breaking them up. Season generously with salt and white pepper.
- 6
Push the rice to the center. Drizzle the soy sauce down the sides of the hot wok to caramelize it before mixing it into the rice. Toss in the green scallions and sesame oil, give it one final toss, and serve immediately.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving650
Calories
18 g
Protein
113 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chahan is the Japanese take on Chinese fried rice, lighter and often seasoned with a soy edge and a touch of sesame. A home staple for using up day-old rice, it rewards high heat and a fast hand.
Listahan note
This version uses cold day-old rice and the restaurant trick of pouring soy down the hot pan to caramelize it before tossing, so every grain is separate and seasoned.
Technique cues
- Use cold day-old rice and break up the clumps first; warm fresh rice steams and clumps into a sticky mass.
- Scramble the eggs fast and remove them, so they stay soft and do not overcook while the rice fries.
- Drizzle the soy sauce down the side of the hot pan to caramelize it for a moment before mixing it in.
Kitchen flow
- Parallel prep
- Have all ingredients diced and within reach before the pan is hot; chahan cooks in a couple of fast minutes.
- Make-ahead
- It is itself a make-ahead-rice dish; cook the rice the day before so it is properly dried out.
- Leftover move
- Reheat in a hot pan, or wrap leftover chahan in a thin omelette for a quick omurice-style bowl.
- Cleanup rhythm
- One wok or skillet; rinse it while warm before the soy sets.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Day-old short-grain rice
The base
Purpose: Dried, cold grains fry separate and absorb seasoning without turning gummy.
Handling: Break up clumps with your fingers before cooking.
Adaptation: Any cold leftover rice works; freshly cooked rice spread and cooled can substitute in a pinch.
Eggs
Richness
Purpose: Soft egg curds coat the rice and add body.
Handling: Scramble fast and remove early, then fold back in at the end.
Adaptation: Omit for an egg-free version, adding a little more oil for richness.
Chashu or ham
Savory protein
Purpose: Small diced pieces add meatiness and salt.
Handling: Dice small and fry briefly with the scallion whites.
Adaptation: Shrimp, bacon, or just extra vegetables all work.
Scallions
Aromatic
Purpose: Whites build a savory base and greens add a fresh finish.
Handling: Separate whites and greens; cook the whites, add greens at the end.
Adaptation: Onion or leek can replace the whites.
Soy sauce and sesame oil
Seasoning
Purpose: Soy caramelized on the pan and a final drop of sesame oil give chahan its savory-aromatic edge.
Handling: Add soy to the hot pan to caramelize, finish with sesame oil off the heat.
Adaptation: Use tamari for gluten-free; skip sesame for a sesame-free version.
Technique notes
- High heat and cold rice are the two non-negotiables; without both you get steamed, sticky rice instead of fried.
- Work fast and keep the rice moving so nothing scorches while the grains separate.
- Season at the end and taste; white pepper adds a subtle warmth that is characteristic.
Ingredient swaps
- Gluten-free direction
- Use tamari instead of soy sauce.
- Sesame-free direction
- Skip the sesame oil and finish with a neutral oil.
- Vegetarian direction
- Skip the meat and load in peas, corn, carrot, and extra egg.
Serve alongside
- Miso soup
- Gyoza
- Quick pickled cucumber
- Clear soup
- Barley tea
- Green tea
- Cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days in a sealed container.
- Reheat in a hot pan with a little oil to re-crisp the grains.
- Freeze up to 1 month; reheat from frozen in a hot pan.
Equipment
- Wok or large skillet
- Spatula or ladle
- Bowl for the cooked egg
- Small dishes for prepped ingredients
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