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Chahan (Ramen Restaurant Style Fried Rice)
5 from 4 votes

Chahan (Ramen Restaurant Style Fried Rice)

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 portions
Course: Side Dish
Cuisine: Japanese

Ingredients

  • ½ tbsp lard
  • 2 egg
  • 200 g Japanese short-grain rice cooked
  • 80 g pork chashu cubed
  • 3 lices kamaboko kamaboko) cubed, fish cake
  • 30 g green onion finely diced
  • ¼ tsp white pepper powder
  • 2 g salt 1% of the rice quantity, approx ¼ tsp per 200g
  • ½ tsp chicken bouillon powder Chinese-style, granules
  • 2 tbsp chashu marinade see note for substitute
  • pickled ginger benishoga) to garnish, red, aka benishoga

Instructions

    Cup of Yum
  1. Heat a wok on a high heat and melt ½ tbsp lard.
  2. Crack 2 egg into the wok and break it up while frying until it reaches a runny scrambled egg consistency.
  3. Add 200 g cooked Japanese short-grain rice, break it up and mix well.
  4. Once the eggs are cooked, add 80 g pork chashu, 3 slices kamaboko fish cake and 30 g green onion. Stir fry until the ingredients are well incorporated. 
  5. Add 2 tbsp chashu marinade (if you didn't make chashu, see note for alternative) and sprinkle with 2 g salt, ¼ tsp white pepper powder and ½ tsp Chinese-style chicken bouillon powder (granules).
  6. Stir fry for 1-2 minutes and occasionally toss to help dry out the rice a little. (See video for example.)
  7. Pack rice into a ladle or small bowl and flip it onto a plate. Garnish with red pickled ginger (benishoga) (benishoga) and serve.
  8. Enjoy!

Notes

  • If you don't have chashu marinade, make a small mixture of 1 tbsp tsuyu sauce, 1 tsp sake, 1 tsp mirin, 1 tsp water, 1/2 tsp grated ginger, 1/2 grated garlic, and a pinch of sugar. It won't be exactly the same as using chashu marinade, but it's close enough.
  • It's better to use day old cooked rice for this dish. (Kept in the refrigerator overnight)
  • If you use freshly cooked rice, let it cool first to prevent the rice clumping together. (Spread it out on a cookie sheet so it cools quickly and dries out a little.)
  • This recipe is made using leftover chashu from my pork chashu recipe. If you want to make ramen style fried rice without making chashu, you can substitute for any other kind of leftover cooked meats. 
  • If you want to use raw meat in this recipe, it's better to cook it first separately and then add it to the wok after the rice and eggs.