Whipping up this Chashu Fried Rice feels like I’m crafting a culinary masterpiece using my day-old rice’s comeback story and some seriously savory pork vibes. Let’s dive in and transform leftovers into a burst of flavor and delight!
I love creating quick and delicious meals, and Chashu Fried Rice is one of my favorites. Using day-old rice provides the best texture, while the savory chashu pork adds rich flavor.
Nutrient-rich ingredients like eggs, peas, and carrots make this dish hearty, and a dash of sesame oil adds complexity.
Chashu Fried Rice Recipe Ingredients
- Cooked Rice: A staple carbohydrate base that absorbs flavors well.
- Chashu Pork: Rich, savory protein that adds depth and umami.
- Vegetable Oil: A cooking medium that provides subtle richness.
- Eggs: Help bind ingredients, adding protein and creaminess.
- Green Onions: Freshness and slight pungent flavor elevate the dish.
- Frozen Peas and Carrots: Add color, texture, and a hint of sweetness.
- Soy Sauce: Provides saltiness and deep umami flavor.
- Oyster Sauce: Adds sweetness and rich, savory notes.
- Sesame Oil: A finishing touch that imparts a nutty aroma.
Chashu Fried Rice Recipe Ingredient Quantities
- 2 cups cooked rice (preferably day-old)
- 1 cup chashu pork, diced
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1/2 onion, finely chopped
- 2 green onions, sliced
- 1/2 cup frozen peas and carrots, thawed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
How to Make this Chashu Fried Rice Recipe
1. Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
2. Add the diced chashu pork and sauté until heated through and slightly crispy, about 2-3 minutes. Remove and set aside.
3. In the same pan, add another tablespoon of vegetable oil. Add the finely chopped onion and fry until translucent.
4. Move the onions to the side of the pan and pour in the beaten eggs. Stir the eggs gently until they just start to set, then mix them with the onions.
5. Add the thawed peas and carrots to the pan and cook for another minute.
6. Add the day-old rice, breaking up any lumps with a spatula. Stir-fry the mixture for 2-3 minutes until the rice is heated through.
7. Return the chashu pork to the pan, mixing everything together.
8. Add the soy sauce, oyster sauce, and sesame oil to the pan, tossing everything to evenly coat the ingredients.
9. Add the sliced green onions and season with salt and pepper to taste. Stir-fry for another minute.
10. Remove from heat and serve hot, garnishing with additional green onions if desired. Enjoy your Chashu Fried Rice!
Chashu Fried Rice Recipe Equipment Needed
1. Large frying pan or wok
2. Measuring spoons
3. Spatula
4. Knife
5. Cutting board
6. Mixing bowl (for beating eggs)
7. Spoon or fork (for beating eggs)
FAQ
- What is chashu pork? Chashu is a Japanese dish featuring braised pork belly in a savory marinade, often used as a topping for ramen.
- Why use day-old rice? Day-old rice is ideal for fried rice because it is slightly drier, which helps prevent the dish from becoming mushy.
- Can I substitute the chashu pork? Yes, you can substitute with other cooked meats like chicken, beef, or tofu for a vegetarian option.
- How do I prevent the rice from sticking? Ensure the rice is cold and break up any clumps before cooking. Cook over medium-high heat to avoid sticking.
- Is the oyster sauce necessary? Oyster sauce adds depth and umami, but can be omitted if you prefer or substituted with hoisin sauce.
- Can I add more vegetables? Definitely! Feel free to add bell peppers, corn, or any other vegetables of your choice.
Chashu Fried Rice Recipe Substitutions and Variations
- Chashu pork: Substitute with diced chicken, beef, or tofu for a different protein option.
- Vegetable oil: Replace with canola oil, peanut oil, or sunflower oil as neutral-flavored alternatives.
- Frozen peas and carrots: Use fresh peas and diced carrots or substitute with other vegetables like corn and bell peppers.
- Soy sauce: Substitute with tamari or coconut aminos for a gluten-free option.
- Oyster sauce: Use hoisin sauce or a vegetarian oyster sauce for a similar umami flavor.
Pro Tips
1. Use Day-Old Rice: Ensure the rice is day-old and refrigerated. Cold rice is drier, preventing clumping and allowing it to absorb flavors better.
2. High Heat is Key: Maintain a high heat throughout cooking to achieve that distinctive wok hei flavor, which gives a smoky taste and ensures the ingredients fry properly rather than steam.
3. Prep Ingredients in Advance: Have all your ingredients chopped and ready to go before you start cooking. This will allow you to maintain a quick cooking pace, which is essential for stir-fries.
4. Customize the Veggies: Feel free to add other vegetables based on preference or availability, such as bell peppers, corn, or snap peas, to enhance texture and flavor.
5. Balance the Sauces: Adjust the amount of soy sauce and oyster sauce to your taste. Some may prefer a bit more soy sauce for saltiness or oyster sauce for a touch of sweetness. Adjust gradually to avoid overpowering the dish.
Chashu Fried Rice Recipe
My favorite Chashu Fried Rice Recipe
Equipment Needed:
1. Large frying pan or wok
2. Measuring spoons
3. Spatula
4. Knife
5. Cutting board
6. Mixing bowl (for beating eggs)
7. Spoon or fork (for beating eggs)
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 1 cup chashu pork, diced
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1/2 onion, finely chopped
- 2 green onions, sliced
- 1/2 cup frozen peas and carrots, thawed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions:
1. Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
2. Add the diced chashu pork and sauté until heated through and slightly crispy, about 2-3 minutes. Remove and set aside.
3. In the same pan, add another tablespoon of vegetable oil. Add the finely chopped onion and fry until translucent.
4. Move the onions to the side of the pan and pour in the beaten eggs. Stir the eggs gently until they just start to set, then mix them with the onions.
5. Add the thawed peas and carrots to the pan and cook for another minute.
6. Add the day-old rice, breaking up any lumps with a spatula. Stir-fry the mixture for 2-3 minutes until the rice is heated through.
7. Return the chashu pork to the pan, mixing everything together.
8. Add the soy sauce, oyster sauce, and sesame oil to the pan, tossing everything to evenly coat the ingredients.
9. Add the sliced green onions and season with salt and pepper to taste. Stir-fry for another minute.
10. Remove from heat and serve hot, garnishing with additional green onions if desired. Enjoy your Chashu Fried Rice!