Easy Japanese Chahan Rice with Egg

A good bowl of fried rice is about simplicity and this Easy Japanese Chahan Rice with Eggs is just that! Very easy to make full of rich, savoury flavours with a perfect chewy texture. The delicious scent of wok-fried rice is always so enticing. One of my favourite dishes to order in a restaurant is fried rice. I can happily scoop spoonfuls into my mouth, finishing all the chopped vegetables hidden admist the rice. That savoury umami flavour with a touch of richness. Yummy!!

So today we make our version of Japanese chahan rice, commonly know as Yakimeshi. I always found Japanese fried rice to be a little different than the other types. But once I started making this fried rice at home, I realised it’s because of the short-grain rice they use.

Sushi rice obviously makes great sushi, but its chewy texture elevates the fried rice to another level. Now you don’t have to wait to go to a restaurant to have it! Here’s an easy recipe that you can make in your own kitchen and savour it when you want. We just have to combine short-grain rice with a flavourful blend of veggies, top it with protein (like egg), and a spoonful of yum.

In this rice less is best. Rice is the key ingredient so the rest of the ingredients are kept to minimal. Use a big pan with sufficient space to toss and turn the ingredients. Cut the veggies into smaller size so they get cooked nicely with the rice. And the chilli egg on top makes this dish even better, for me it’s a must. That spicy fried egg with soft yolk that’s percolating down into the savoury rice.. Hmm delicious!!

What Is Chahan Rice and how is it different from Chinese Fried Rice?

Also known as Yakimeshi, chahan is a Japanese fried rice dish that uses short-grain rice as the main ingredient.Which gives a slightly sticky, chewy, toothsome texture. There are a lot of different ways to spice it up and a bunch of different ways to prepare it.

The two main difference between the two is are, firstly Japanese fried rice is made using short-grain rice, while Chinese fried rice uses long-grain rice like Jasmine rice. Which means, that Chinese fried rice has a firmer and drier texture than Japanese fried rice which is plump and sticky and has a higher moisture content. Secondly, when making Chinese fried rice, the egg is added before the rice during the cooking process. Japanese fried rice uses the reverse technique – the rice is added first and the eggs are scrambles after.

Why use leftover rice?

Freshly-cooked rice (short or long grain) are bloated with water, which makes it nearly impossible to get as crunchy and crisp as a good fried rice should be. By leaving the rice in the fridge for a day or two, gives the starch in the rice a chance to retrograde, making it drier. Which make it ideal because it’s drier and therefore, cooks great right in your wok along with the other ingredients. Any moisture you need at all comes from the bit of oil and the veggies.

For the Japanese rice once it’s reheated the soft, sticky texture returns, and each grain is coated in oil, preventing the rice from sticking together.

Ingredients for Making Easy Japanese Chahan Rice with Eggs

• Day old cooked short-grain rice: The reason why it’s better to use rice that’s been sitting in the fridge for one or two days is because the grains have less moisture which makes it easier to flake apart.
• Onions and Green Onions: Add a sweet mild aromatic taste.
• Garlic: A couple of garlic cloves as aromatics, to infuse this rice stir fry with a slight sweet and spicy taste.
• Vegetables: Just a small amount of carrot, corn, peas, sugar and peas will do. The veggies adds a little sweetness and a pop of colour to this traditional Japanese dish. 
• Organic Soya Sauce – Adds umami flavour and saltiness to the rice. You only need a little as chacham rice is mild in flavour.
• Toasted sesame oil – Coating the rice with toasted sesame oil helps separate the individual grains while infusing them with the nutty flavor of the oil.
• Protein – Topping Japanese chain rice with a fried egg not only adds a splash of colour, but the spicy chilli eggs adds a hint of heat while providing some protein that makes this a complete meal.
• Oil: You can use a neutral oil or vegetable oil.
• Salt and ground white pepper: A little of each to round up the dish. Add to your liking.

For the Chilli Fried Eggs :

• Chili oil: there are many store-bought chilli oils, my favourite is Lao Gan Ma Spicy Chili Crisp or you can make some at home.
• Eggs
• Garnish – I like to garnish my fried rice with a scattering of chopped green onions, and toasted sesame seeds.

How To Make Easy Japanese Chahan Rice with Eggs

1. Place a wok or a large skillet over medium-high heat and when it is hot, add the oil and onions.Stir fry for 30 seconds and then stir in the green onions and garlic. Cook for about a minute.
2. Put the carrots and cook for 2-3 minutes until the carrots begin to soften.Stir in the corn, peans and sugar snap peas and sauté for 2 minutes.
3. Add the cold rice to the wok and break it up. Toss it around to coat with oil, and then spread it out in an even layer. Cook for about a minute, and then flip it around so the other side cooks. Repeat this process until the rice is warm and starts to take on a little colour.
4. Stir in the soy sauce, salt & pepper, toss until all the ingredients are combined and flavour is evenly distributed. Add the toasted sesame oil and mix well.
5. For the Chilli Fried Eggs: Heat a nonstick pan on medium-low heat. Once hot, drizzle some oil and chilli oil across the pan.
6. When the chili oil is warm, crack your egg into the pan. Cook your egg for 1 minute. Lower the heat to low, add some of the oil on top and cook until the white is set and no longer runny/translucent.
7. Garnish it. Remove from the heat. Transfer rice to a bowl and pack with a spoon. Place a plate over and flip to create a rounded dome shape. Garnish with some sesame seeds and spring onions. Top it with a chilli fried egg . Enjoy while hot!

How to Make this Recipe Vegan

Most of this recipe is already vegan-friendly aside from the fried eggs. Therefore you can either skip the eggs or use a vegan egg replacements as a substitute such as tofu.

Helpful tips and Tricks to make Easy Japanese Chahan rice:

• Fried rice should be fluffy and flaky, not dense and mushy. To achieve this, use leftover rice that’s been in the fridge for at least a day and then coat the rice with oil.
• If you have a rice cooker, you can change the setting to make slightly “harder” rice when you cook it the night before. It’ll help the rice grains hold their shape better when you use it for yakimeshi.
• Feel free to swap the veggies for edamame, green beans, mushrooms, broccoli, leeks etc. Use what you have on hand!
• Keep the temperature high as it helps keep the fried rice from being mushy or soggy.
• Chopped green onions are the perfect topping to add colour and a delightful crunch to your dish.

If you like this recipe you will also love :

1. Deconstructed Sushi Bowl with Tangy Tahini-Miso Sauce
2. Asian Edamame and Quinoa Sala

Afraid you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook , Tiktok and Pinterest for food inspiration and adventures.

Easy Japanese Chahan Rice with Eggs

Serves: 4 Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Pin

Print

Ingredients

For the Fried Rice:

• 3 cups cooked and cooled Japanese rice
• 2 tbsp vegetable oil
• ½ cup diced brown onion
• ½ cup chopped green onions, white parts only 
• 2 cloves garlic, finely chopped
•  ¾ cup diced carrots
• ½ cup tinned corn kernels
• ½ cup frozen peas, thawed
• ½ cup sugar snap peas
• 1 tbsp soy sauce
•  ¾ tsp salt 
• ½ tsp black pepper
• 1 tbsp toasted sesame oil 

For the Fried Eggs:

• 4 eggs 
• 3 tbsp chilli oil, store-bought or homemade
• 2 tsp oil 
• sesame seeds

method

1. Heat a large pan or wok over medium heat. Add 2 tbsp of oil. Once hot add the onions and sauté for 30 sec. Add the white parts of the green onions and garlic and toss until aromatic. 
2. Stir in the carrots and sauté for 2-3 minute, until the carrots begin to soften. 
3. Add in the corn, peas, and sugar snap. Season with salt and pepper. 
4. Add the cooked rice. Toss. Season with soy sauce and sesame oil. Cook over high heat, mixing constantly so that the rice doesn't stick to the bottom. Taste and season with more salt or soy sauce. 
5. Transfer rice to bowl and pack with spoon. Place a plate over and flip to create a dome shape. 
6. Cook the eggs -Heat skillet on medium high heat. Add oil and chilli oil to the pan. Don't let the chilli oil burn. Immediately crack the eggs on top. If you wait too long to add the eggs, the chilli oil aromatics will burn. As eggs are cooking, spoon some of the hot chilli oil over the eggs . Fry the eggs until edges are crispy and centre whites are set. Season the eggs if needed after tasting.
7. Add the egg on top of the rice. Garnish with some sesame seeds and spring onions. Enjoy !

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!