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Fried Rice (Chahan)

A traditional Japanese-style fried rice recipe. This guide provides detailed explanations from ingredient selection to cooking tips to help you recreate professional-level flavors at home. It's packed with secrets for making delicious fried rice, including how to use leftover rice and how to heat your wok.

Steps

Finely chop 50g of green onions, separating the white and green parts.
🕒 00:11
Finely mince 15g of garlic and 10g of ginger.
🕒 00:42
Make Kombu Salt by combining 50g of salt and 4g of kombu. (This is the secret!) Kombu Salt can be used as a natural umami seasoning.
🕒 01:02
Season 100g of pork belly with 1/4 tsp of kombu salt (1g) and a little black pepper.
🕒 01:34
Lightly beat 2 eggs with a pinch of kombu salt.
🕒 02:08
Wash 500g of rice, add 550ml of water and 1 tbsp of vegetable oil (15ml), and cook. (This is the secret!) Precisely measuring the water and adding oil helps the rice grains separate easily.
🕒 02:22
Gently mix 240g of leftover cooked rice with 1/3 tsp of kombu salt (2g) and a little black pepper, being careful not to mash the rice. (This is the secret!) Seasoning the rice before cooking saves time. Using frozen leftover rice is convenient.
🕒 02:58
In a cold frying pan, add 3 tbsp of vegetable oil (45ml) and the minced garlic. Cook over medium-low heat for 4-5 minutes to make garlic chips.
🕒 03:49
Remove the garlic chips, leaving the oil in the pan. (This is the secret!) Adding the garlic chips later enhances texture and flavor while preventing them from burning.
🕒 04:22
Heat the flavored oil used for the garlic chips over medium heat and stir-fry the seasoned pork belly until lightly colored.
🕒 04:50
Add the white parts of the green onions to the pork and stir-fry for 10-20 seconds. (This is the secret!) Green onions help mask the pork's odor and add flavor to the oil.
🕒 05:29
Remove the stir-fried pork and green onions, leaving the flavored oil in the frying pan.
🕒 05:56
Heat about 1.5 tbsp of the remaining flavored oil (22ml) in the pan over high heat until it just begins to smoke. (This is the secret!) Use a non-stick pan and heat it sufficiently to prevent the rice from sticking.
🕒 06:21
Add the seasoned leftover cooked rice to the pan and gently loosen the rice grains for 30 seconds, keeping the pan in contact with the heat source. (This is the secret!) Keep the pan in contact with the heat source without shaking it too much until the rice becomes fluffy.
🕒 06:50
Add 1/2 tbsp of cooking sake (7.5ml) and stir-fry. (This is the secret!) Cooking sake helps loosen the rice grains and adds flavor and moisture.
🕒 07:34
Add the green parts of the green onions and stir-fry for 10-20 seconds until everything is combined.
🕒 07:58
Pour 1/2 tbsp of soy sauce (7.5ml) around the edges of the pan to create a fragrant aroma.
🕒 08:17
Stir-fry until everything is combined. Return the cooked pork and green onions, and the garlic chips, then gently mix everything together. It's ready!
🕒 08:44