There are many variations of fried rice, and this Japanese one looks and tastes very similar to the typical Chinese pork & egg fried rice. However, the technique varies enough that it warranted its own post.
In this version, we start by mixing the egg with the day-old rice before cooking. This coats the rice in beaten egg, separating the grains and making them more easy for stir frying.
This technique has become a popular method in recent months, though the Chinese version of “golden fried rice” uses just the egg yolk and turns the rice grains a deep yellow color. This Japanese version uses the whole egg, so there is some separation from the rice grains and egg when cooking, however the texture and flavor is still amazing and a great way to eat up leftover rice.
The rest of the ingredients are fairly specific for this recipe for a solid combination of flavors (onion, green onion, and fatty pork), but if this is for simple home cooking, use up what you have. Fried rice is one of those recipes meant to use up leftover ingredients when home cooking. Feel free to adapt as desired.
Pork and Egg Chahan (Japanese fried rice)
- 1 non-stick cooking pan or wok
- 1 cup cooked rice
- 1 egg
- 1 TBSP oil (optional) unneeded if you are using a fatty type of pork
- 1/3 cup diced pork belly bacon also ok
- 1/3 cup diced onion
- 2-3 TBSP diced green onion
- 1 TBSP sake
- 1-2 tsp gluten free soy sauce for saltiness. tare is also good if you have it
- Mix the egg into the cold day-old cooked rice, breaking the clumps down with your hand. The egg should help with this process. Break the clumps down until the rice grains are all separated and the egg fully coats the dish1 cup cooked rice, 1 egg
- In a non-stick pan on medium heat, add the diced pork belly and saute to render out the fat for cooking (if using a leaner type of pork, add oil before adding the pork)1 TBSP oil (optional), 1/3 cup diced pork belly
- Add onions and continue to cook.1/3 cup diced onion
- Once the onions are translucent, add the rice and egg mixture and use your spatula to move the whole mixture around so that the rice is cooked evenly.
- Once the egg is fully cooked and the mixture looks fairly dry, add in the sake and gluten free soy sauce, tossing to disperse the seasoning liquids evenly.1 TBSP sake, 1-2 tsp gluten free soy sauce
- Add the scallions and give it another toss to incorporate.2-3 TBSP diced green onion
- Turn off the heat and serve immediately.