Chahan

Chahan is savory, fragrant fried rice with tender egg, sweet scallions, and little nuggets of ham in every bite. The grains stay distinct and lightly glossy, seasoned simply with soy sauce and sesame oil for a classic comforting flavor.

Nutrition · per serving

446kcal

18gProtein

46gCarbs

20gFat

1.5gFiber

2 servings

Ingredients

10 items

Rice and aromatics

cooked Japanese short-grain rice, cold300 g

scallions, finely sliced40 g

garlic, finely minced1 clove (5 g)

Egg and ham

eggs2 large (100 g without shell)

ham, diced small80 g

Seasoning and frying

neutral oil10 ml

sesame oil5 ml

soy sauce15 ml

fine salt1 g

ground white pepper0.5 g

Tips

•Day-old rice is ideal because it is drier and fries cleanly; if using freshly cooked rice, spread it on a tray for a few minutes to release steam before frying.
•Keep the heat high and the ingredients moving so the rice fries rather than steams.
•You can swap ham for char siu, cooked chicken, or small shrimp, but keep the pieces small for quick cooking.
•A nonstick skillet works well for beginners if you do not have a wok.

Steps

1
Break up the cold rice with clean fingers or a fork so the grains separate easily. Slice the scallions, mince the garlic, and dice the ham into small even pieces so everything cooks quickly. Beat the eggs in a small bowl just until combined.
300 g cooked Japanese short-grain rice, cold40 g scallions, finely sliced1 clove (5 g) garlic, finely minced80 g ham, diced small2 large (100 g without shell) eggs
2
Heat a wok or large frying pan over high heat until very hot, then add the neutral oil and sesame oil. Swirl to coat the pan; the oil should shimmer but not smoke heavily.
10 ml neutral oil5 ml sesame oil
3
Add the beaten eggs and scramble for 20-30 seconds until softly set but still a little glossy. Push them to one side rather than fully drying them out; they will finish cooking with the rice.
2 large (100 g without shell) eggs
4
Add the diced ham and minced garlic to the open side of the pan and stir-fry for about 30 seconds until fragrant. Do not let the garlic brown deeply, or it can taste bitter.
80 g ham, diced small1 clove (5 g) garlic, finely minced
5
Add the cold rice and use a spatula to press and toss it, breaking up any last clumps. Stir-fry for 2-3 minutes until the rice is hot and the grains look separate and lightly glossy.
300 g cooked Japanese short-grain rice, cold
6
Add most of the scallions, reserving a small handful for garnish. Season with soy sauce, salt, and white pepper, drizzling the soy sauce around the edge of the pan so it hits the hot metal and perfumes the rice. Toss rapidly for 1-2 minutes until evenly colored and steaming hot.
40 g scallions, finely sliced15 ml soy sauce1 g fine salt0.5 g ground white pepper
7
Taste and adjust seasoning if needed, then divide into 2 bowls. Top with the reserved scallions and serve immediately while the rice is fluffy and hot.
40 g scallions, finely sliced

Origin & History

Chahan is Japan's adaptation of Chinese-style fried rice, developed through the long culinary exchange between China and Japan. It became a popular home and diner dish because it is fast, economical, and perfect for using leftover rice and small bits of meat or vegetables.

japanese fried-rice rice egg ham quick weeknight stir-fry

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Steps

Break up the cold rice with clean fingers or a fork so the grains separate easily. Slice the scallions, mince the garlic, and dice the ham into small even pieces so everything cooks quickly. Beat the eggs in a small bowl just until combined.

300 g cooked Japanese short-grain rice, cold40 g scallions, finely sliced1 clove (5 g) garlic, finely minced80 g ham, diced small2 large (100 g without shell) eggs

Heat a wok or large frying pan over high heat until very hot, then add the neutral oil and sesame oil. Swirl to coat the pan; the oil should shimmer but not smoke heavily.

10 ml neutral oil5 ml sesame oil

Add the beaten eggs and scramble for 20-30 seconds until softly set but still a little glossy. Push them to one side rather than fully drying them out; they will finish cooking with the rice.

2 large (100 g without shell) eggs

Add the diced ham and minced garlic to the open side of the pan and stir-fry for about 30 seconds until fragrant. Do not let the garlic brown deeply, or it can taste bitter.

80 g ham, diced small1 clove (5 g) garlic, finely minced

Add the cold rice and use a spatula to press and toss it, breaking up any last clumps. Stir-fry for 2-3 minutes until the rice is hot and the grains look separate and lightly glossy.

300 g cooked Japanese short-grain rice, cold

Add most of the scallions, reserving a small handful for garnish. Season with soy sauce, salt, and white pepper, drizzling the soy sauce around the edge of the pan so it hits the hot metal and perfumes the rice. Toss rapidly for 1-2 minutes until evenly colored and steaming hot.

40 g scallions, finely sliced15 ml soy sauce1 g fine salt0.5 g ground white pepper

Taste and adjust seasoning if needed, then divide into 2 bowls. Top with the reserved scallions and serve immediately while the rice is fluffy and hot.

40 g scallions, finely sliced