Description
This easy Japanese fried rice (chahan) uses day-old rice and simple ingredients to create fluffy, savory fried rice with perfectly separated grains and delicious crispy bits.
Ingredients
Units
Scale
- 3 cups cooked white rice (day-old, cold)
- 2 Eggs
- 3 tablespoons Vegetable Oil (divided)
- 1/2 cup diced protein (bacon, spam, chicken, or shrimp)
- 2 Garlic Cloves (minced)
- 1/2 cup frozen mixed vegetables (peas, carrots, corn)
- 3 green onions (white and green parts separated, chopped)
- 2 tablespoons Soy Sauce
- 1 tablespoon Sesame Oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: Roasted Sesame Seeds, furikake, Shichimi Togarashi
Equipment
Instructions
- Prep the rice: Break up cold day-old rice with your hands to separate the grains. Make sure there are no large clumps before cooking.
- Scramble the eggs: Heat 1 tablespoon Vegetable Oil in a wok or large skillet over high heat. Beat the Eggs and pour into the pan, scrambling until just cooked through. Remove to a plate and set aside.
- Cook the protein: Add 1 tablespoon Vegetable Oil to the same wok. Add your chosen protein and cook until browned and cooked through, 3-4 minutes. Remove and set aside with the eggs.
- Sauté aromatics: Add the remaining 1 tablespoon Vegetable Oil. Add minced Garlic Cloves and white parts of green onions. Stir-fry for 30 seconds until fragrant.
- Add vegetables: Toss in frozen mixed vegetables and stir-fry for 1-2 minutes until heated through.
- Fry the rice: Add the cold rice to the wok, breaking up any remaining clumps. Stir-fry for 3-4 minutes, letting it sit undisturbed for 30 seconds at a time to develop crispy bits on the bottom.
- Season and combine: Drizzle Soy Sauce and Sesame Oil over the rice. Add salt and pepper. Return scrambled eggs and cooked protein to the wok, breaking up eggs into smaller pieces. Toss everything together for 1-2 minutes.
- Finish and serve: Remove from heat and stir in green onion tops. Taste and adjust seasoning. Garnish with Roasted Sesame Seeds, furikake, or Shichimi Togarashi if desired.
Notes
- Day-old rice is essential for the best texture. If using fresh rice, spread it on a baking sheet and refrigerate for 20-30 minutes to dry it out.
- Use high heat throughout cooking to achieve the signature crispy bits and prevent mushy rice.
- Don’t overcrowd the wok. If doubling the recipe, cook in two batches for best results.
- Customize with your favorite proteins: diced spam, bacon, chicken, shrimp, or keep it vegetarian.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of oil.
- For extra umami flavor, add a splash of Bachan’s Original Japanese BBQ Sauce or a teaspoon of White Miso Paste when seasoning.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1.5 cups
- Calories: 385 kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 105mg