Chashu chahan (Japanese fried rice with pork belly)
This easy fried rice is a great way to use leftovers - or make rice especially to enjoy!
Servings: 1 (as lunch, more as side)
Calories: 1026kcal
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Ingredients
- ¾ cup cooked Japanese short grain rice see notes
- 2 spring onions (green onions)
- 1 clove garlic
- ½ cup chashu cooked, see notes
- 1 egg
- 1 teaspoon vegetable oil approximately
- 2 tablespoon frozen peas optional
- ½ teaspoon soy sauce or a little more to taste
- ½ teaspoon sesame oil
Instructions
- The rice should be completely cooled before using. Separate the grains a little with your hands so it doesn't clump too much as you add it later. Thinly slice the white and light green part of the spring onions then cut a few very thin slices of the green part on the diagonal. Finely dice the garlic and dice the chashu into small cubes. Remove any excessively fatty bits.
- Crack the egg into a small bowl and beat to break it up but without getting too much air in the egg - a chopstick is good for this.
- Warm a wok or skillet over a medium heat then add the diced chashu - there's no need to add oil at this point as the chashu will release fat. Cook for a couople minutes to gently brown the pork.
- Add the garlic and the white and light green part of the spring onion in with the chashu, stir and cook briefly then add the rice. Cook for another couple minutes, stirring constantly, to distribute everything well and coat the rice with the fat.
- Move the rice to one side then add the oil in the open half then pour in the egg. Leave it a minute to cook without moving then as it is cooked, or at least largely cooked, break up the egg with a spatula into small pieces, then mix the egg pieces through the rice.
- Add the peas, mix through and cook briefly, then add the soy sauce and sesame oil. Mix them through well then remove from the heat and serve. If you want to make in a dome shape, then press the rice into a bowl, flatten, then invert onto serving plate (easiest, if possible, to place plate over bowl then flip). Top with the thin green sliced spring onion.
Video
Notes
The above is per person - multiple everything up for multiple servings but the method is the same. You can use less chashu if you don't have as much, this is just approximately one medium-thick slice.
If you don't have leftover cooked rice, you can cook fresh then let it cool completely - use around ⅓ cup uncooked rice (70g) with around ½ cup (120ml) water, though it is tricky to cook just a small amount. I'd suggest you watch the liquid closely or make double then double everything to serve two, or keep half the rice to use another time.
If you don't have chashu, you could used bacon or chopped ham - with ham, don't fry at start.
Nutrition
Calories: 1026kcal | Carbohydrates: 65g | Protein: 24g | Fat: 71g | Saturated Fat: 24g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 32g | Trans Fat: 0.1g | Cholesterol: 245mg | Sodium: 1485mg | Potassium: 485mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1342IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 5mg