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.

rice and egg — Short grain rice tends to clump and stick together. When making fried rice, you want to break this apart into individual grains. Egg makes this process a lot easier.

rice mixed with beaten raw egg — Mixing the rice with the raw egg makes it easier to break down the clumps and separate the rice into individual grains

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, onions, and scallions — Pork, onions, and green onions are the primary ingredients going into this version of fried rice

Pork and Egg Chahan (Japanese fried rice)

A quick and easy fried rice, great for using up leftover rice.

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Prep Time 5

Cook Time 10

Course Main Course

Cuisine Asian, Japanese

Servings 2

Equipment

1 non-stick cooking pan or wok

Ingredients

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

Instructions

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 dish
1 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.