Chicken Chashu Fried Rice Recipe | Chashu Chahan Recipe | Kitchenstagram
Chicken Chashu Fried Rice brings together rich slices of Chashu with light, separate grains of rice and soft, airy egg, creating a deeply satisfying yet simple dish. It’s the kind of meal that feels special without demanding much time, making it ideal for both quick lunches and relaxed dinners.
Rather than being just a leftover fix, this dish stands confidently on its own. The caramelized edges of the pork add depth, while the rice absorbs all the savory notes, resulting in a balanced, comforting bowl. Using chilled rice is key, as it keeps the texture firm and prevents clumping during cooking.
The roots of fried rice race back to ancient China, particularly during the Sui dynasty, where it began as a practical way to repurpose cooked rice. Over time, the concept travelled across regions, adapting to local tastes and techniques. In Japan, it evolved into styles known as Chahan and Yakimeshi, each reflecting subtle differences in preparation methods.
Chicken Chashu Fried Rice highlights this evolution beautifully, combining Chinese-inspired cooking with Japanese flavours. Whether cooked in a wok or on a flat surface, the result is a quick, flavourful dish that fits seamlessly into everyday cooking. If you’ve prepared chashu before, this is a smart and delicious way to give it a second life- one that’s both comforting and full of character.
Storage Tips:
leftover Chicken Chashu Fried Rice is best enjoyed fresh, straight from the work, so it’s ideal to cook only the amount you plan to serve. Since the dish often uses pre-cooked chashu, making extra rice ahead isn’t usually necessary.
If you do end up with leftovers, they can be kept in the refrigerator for about 1-2 days in a sealed container. When reheating, warm it thoroughly in a microwave or toss it back in a hot wok with a little oil to revive its texture.
For longer storage, freezing is practical option. Divide the rice into individual portions before freezing so it’s easy to reheat only what you need. Properly store, it can last for several months in the freezer. To serve, heat directly from frozen until piping hot, ensuring it’s evenly warmed through before eating.
Pro Tips:
Choose rice that has cooled fully so the grains remain firm and separate during cooking.
Toss the rice gently in the wok to keep the texture intact and avoid breaking it.
Taste before serving and adjust the seasoning to get the right balance of flavours.
Ingredients
2 cups Cooked Rice
2 tbsp Oil
1 cup Homemade Chicken Chashu, cooked & cut into 1/2” pieces
2 nos. Egg
Salt to taste
2 nos. Scallion, finely sliced
1 tbsp Ginger, minced
1 tbsp Garlic, minced
1 tsp White Pepper powder
2 tsp Soy Sauce
1 tsp Sesame Oil
Preparation
- Step 1: Cut the chicken chashu into ¼ inch slices. Then cut the slices into 1/4-inch strips and then into small cubes.
- Step 2: Heat a tbsp of oil in a wok over medium high heat, crack the eggs into the wok, add 1 tsp salt and soft scramble the eggs for about a minute, eggs should be nice & fluffy and keep aside. Don’t overcook the eggs.
- Step 3: In the same wok heat a tbsp of oil, add sliced white and light green part of the spring onion, minced ginger and minced garlic, saute for couple minutes.
- Step 4: Then add the diced chicken chashu and stir fry for about 2 minutes. Then add cooked and cooled rice and mix properly, now add white pepper powder and salt to taste, stir fry on high heat.
- Step 5: Add the fried egg and stir fry on high heat. Add the soy sauce, stir to combine and and stir fry on high heat.
- Step 6: Now add finely sliced green parts of the scallion and sesame oil and quickly toss all together.
- Step 7: To serve, fill a rice bowl with the Chicken Chashu Fried Rice all the way to the top and gently press with the spatula. Flip the rice bowl onto the serving plate to release the fried rice. Garnish with some chashu pieces, scallion and julienned red chili.
- Step 8: Serve immediately. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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