Chashu rice is the perfect way to use up leftover chashu.
Whenever I make chashu pork for my tonkotsu ramen and other dishes, I usually have a little left over. Actually, I make sure I do so that I can enjoy a big bowl of chashu rice the next day.
So if you’re making chashu and want another way to serve it, this recipe should be on your ‘must make’ list. It also happens to be an excellent way to use up leftover cold rice from the fridge as the rice needs to be cold before frying it.
What is chashu rice?
Chashu fried rice is simply a way of using up tasty leftovers. You would never know this is a leftover dish because it’s so good.
The delicious flavour of your homemade chashu pork will shine through and it is probably one of the best fried rice dishes you’ll ever try.
Working ahead.
As you need to use leftover chashu pork and cold rice to prepare chashu rice, everything is done ahead of time. You just need to make the chashu and perhaps enjoy it with homemade tonkotsu ramen or on it’s own.
Then finely chop the meat and get your cold rice ready. With everything prepared ahead of time, you can prepare chashu rice in about 15 minutes!
How long can you store leftovers in the fridge?
There really is no need to do so. In fact, don’t. Just adjust the recipe in the card below to how much you want to make. Chashu rice calls for leftovers so there is no need to store these leftovers. Just make as much as you need and serve it hot from the wok.
If you do find yourself with leftovers, go ahead and store them in the fridge for up to two days and heat them up in your microwave or in a little oil in a wok.
Can you freeze this fried rice?
Now that’s another story. I often fry and then freeze a batch of chashu rice for lager. Just be sure to freeze it in portion sizes that are convenient for you.
Your chashu rice will keep in the freezer for up to 6 months. All you need to do to serve it is place it in the microwave and cook for about 3 to 5 minutes or until steaming hot. There is no need to defrost first.
Which rice is best for chashu rice?
This is a Japanese recipe so I recommend using cold, cooked short grain rice. That is not what I did on this occasion, however. I had some leftover Basmati rice in the fridge and used that instead.
It was very good so just use what you like.
Variations of this recipe.
You can really experiment and add what you like to the ingredients in the recipe card below. Add more small diced vegetables for example. You really can’t go wrong. If it sounds good, add it to your chashu rice.
This is my most simple version of chashu rice which is quick and convenient to make. You might also like to pimp it up a bit by adding a drop of mirin and/or sake. If you prefer a sweeter flavour, go ahead and stir some sugar to taste into your soy sauce, mirin and/or sake.
What traditionally goes into chashu rice?
- Chashu: This pork is typically marinated and slow-cooked until tender. Once chilled, it can be diced for the rice.
- Steamed Rice: A base of white or brown rice, cooked according to preference. It does need to be cold before frying in the wok.
- Soy Sauce: This helps bring the chashu rice together, giving it a delicious umami flavour.
- Spring Onions (scallions): Chopped green onions are fried in the oil and also used as a garnish.
- Scrambled Egg: This is optional but I like it in my fried rice recipes.
Pro Tips
- Use Cold Rice: Always use cold, cooked rice. If you fry the rice when it is still hot or warm, it will split and turn to mush.
- Be Careful When Stirring: It is essential that you lightly stir and toss the rice around in your wok. If you stir to harshly, it will split.
- Season to perfection: Be sure to taste your chashu rice before serving. Add more soy sauce, white pepper or togarashi to taste.
Get all your ingredients together before you start cooking. This is a really easy cook!
Lightly beat the eggs in a bowl.
Heat a little oil over a high heat in a wok and add the beaten eggs. Roll them around in the wok and cook until firm.
Dice the scrambled eggs and chashu pork and keep at the ready for adding to the wok.
Wipe your wok clean and add two tablespoon oil. Fry the spring onions (scallions), garlic and ginger over a medium high heat for a minute.
Add the diced chashu pork and fry until it begins to char and caramelise in places.
After you have a good char in places on the chashu, pour in the soy sauce. More can be added to taste later.
Add the cold cooked rice and the chopped scrambled eggs. Also add a little sesame oil for flavour and to assist frying.
Begin stirring from the bottom of your wok and tossing the rice around. Add a little togarashi chilli powder too if you like.
Fry until the rice is steaming hot which should only take a couple of minutes. Check for seasoning and add the white pepper and more soy sauce if you like.
Divide into 4 to 6 bowls and enjoy.
If you like this chashu rice, you might also like to try these.
Chicken Teriyaki
Homemade Teriyaki Sauce
Japanese Coleslaw
Tonkotsu Broth
Chicken Yakitori
Korean Ramen
Egg Fried Rice
Chicken Curry Ramen
Japanese Chicken Curry
Chinese Chicken Curry
Butter Egg Floss Prawns
Have you tried this chashu rice recipe?
If so, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
Chashu Rice
Ingredients
- 3 tbsp rapeseed (canola) oil
- 2 eggs, beaten
- 4 spring onions (scallions), finely chopped, plus more to garnish
- 4 cloves garlic, finey chopped
- 1 x 2.4cm (1 inch) ginger, finely chopped
- 225g (1/2 lb) cooked chashu pork (more or less)
- 600g (3 cups) cold, cooked white rice
- 2 tbsp soy sauce
- 1 tsp togarashi powder (more or less to taste) optional
- Ground white pepper to taste
- 1 - 2 tbsp sesame oil
Instructions
- Heat one tablespoon of the oil in a wok over a high heat. When hot, pour in the beaten eggs and fry, tilting your wok from time to time for a couple of minutes or until cooked through. Transfer to a plate to cool some.
- When cool, dice the egg into small pieces and do the same with your chashu pork. Set aside to have at the ready for adding to the wok.
- Wipe your wok clean and place it over a high heat. Add the remaining rapeseed (canola) oil and then pour in the chopped spring onions (scallions), garlic and ginger. Stir continuously and cook for about a minute.
- Add the diced pork and fry for a few minutes to give it a nice char on the exterior. Then add the chopped egg and the cold rice.
- Start moving the rice around in the wok by stirring, lightly from the bottom. It is important that you not stir too vigorously or the rice will turn to mush. This is especially so if you are using Basmati rice.
- Stir in the soy sauce and sesame oil and continue stirring and tossing your wok to heat it all through. You want that rice to be steaming hot before serving.
- Check for seasoning and add white pepper and togarashi, if using to taste. Distribute the hot chashu rice to 4 to 6 bowls and garnish with some more finely chopped spring onions (scallions)
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 142Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 74mgSodium: 327mgCarbohydrates: 9gFiber: 1gSugar: 0gProtein: 7g