Do you have a favorite fried rice recipe to cook at home? My family is wild about this Chashu Fried Rice (チャーシューチャーハン). They say it tastes like an elevated version of regular fried rice thank to the savory-sweet braised pork belly that gives the wok-charred rice an amazing blast of umami! I had made homemade chashu pork in advance for ramen and set aside a portion just for fried rice, and I’m glad that I did! With one bite, you’ll know why such simple food can be so good, satisfying, and mood-enhancing.
Fried Rice: Keep It Simple!
For many of us who have eaten and cooked our fair share of fried rice, it’s true that there are no hard and fast rules about what should be in fried rice. But getting it right does take a little know-how and customization. Some fried rice tastes great with all sorts of vegetables and meat, and some fried rice tastes best when you use fewer ingredients. In the case of this chashu fried rice, less is more.
Ingredients for Chashu Fried Rice
chashu (Japanese braised pork belly) – see how to make chashu at home green onions/scallions large eggs cooked Japanese short-grain rice – preferably day old; at room temperature neutral oil soy sauce Diamond Crystal kosher salt white pepper powder toasted sesame oil
3 Key Ingredients To Use
1. Japanese braised pork belly (chashu)
Chashu (チャーシュー) is the star ingredient of this fried rice, of course! When you have a key ingredient this delicious, you’ll want to keep the combination simple and let the savory meat shine through. While other fried rice is about spontaneity, I actually stick with the recipe for chashu fried rice. Simply because Homemade Chashu is the best, I just have to plan ahead. I’ll pick a day (usually a Saturday) to make tender chashu for ramen and save a portion for the chashu fried rice that I’ll make later in the week.
2. Day-old Japanese short-grain rice
Other Asian-style fried rice may call for medium- or long-grain rice, but fried rice in Japan is always made with short-grain rice. It’s plump and sticky and has a chewy texture. Since short-grain rice may clump together more easily, you’ll want to use day-old rice that has been dried out slightly in the refrigerator.
3. Eggs
There are so many ways to cook eggs for fried rice. I always start mine by making the egg first as it gives me better control of the texture. Cook the eggs just until they are golden and fluffy on the edge but still runny in the middle. Transfer the eggs to a plate, and they will be tossed back in to cook with the rest of the fried rice later. It’s a fail-proof method for everyone.
How To Make Chashu Fried Rice
For storage, you can keep the leftovers in an airtight container in the fridge for up to 2 days and in the freezer for a month.
5 Cooking Tips for Chashu Fried Rice
I’ve shared many tips on how to cook perfect fried rice in my other recipes, but for your convenience, here are some quick tips to follow:
Serve a Vegetable Side for a Balanced Meal
To round up the meal, you can always include a side of vegetables and soup with fried rice. I do not recommend adding vegetables to the chashu fried rice itself as they take away the texture. Instead, you could serve it with a side of blanched broccoli leafy greens, or pickled cucumbers. By following these simple quick tips, you’ll be whipping out the best chashu fried rice that rivals the restaurant versions in no time. It is a dish that captures the heart, tummy, and soul. I’ve even heard that making killer fried rice makes a marriage proposal?!
Other Fried Rice Recipes You’ll Love
Basic Japanese Fried Rice (Yakimeshi) Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed (Trader Joe’s) Japanese Garlic Fried Rice Kimchi Fried Rice Salmon Fried Rice (kids’ favorite!) Shrimp Fried Rice
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