Skip to product information
1 of 1

Chashu Fried Rice

Chashu Fried Rice

Chashu Fried Rice with savoury pork belly and fluffy egg is such a luxurious home-cooked meal. You'll know why it's worth saving a piece of Homemade Chashu for this fried rice recipe.

Ready in: 30 minutes

Serves: 6

Complexity: very-easy

kcal: 532

Your Page Title View full details

Ingredients

225 g Chashu (braised pork belly)
10 spring onions
4 large eggs
6 rice bowls cooked Japanese short grain rice
6 tbsp rice bran oil
SEASONINGS:--
4 tsp soy sauce
1 tsp SIDS SALT & PEPPER
2 tsp sesame oil (roasted)

Directions

Cut the chashu into 6 mm slices. Cut the slices into 6 mm strips and into small cubes.
Cut the white part of the spring onions into thin rounds, then cut the green part diagonally. Keep them separated.
In a small bowl, beat the eggs.
Make Fried Rice: Heat a wok or large frying pan over medium-high heat and add 2 tbsp oil and swirl around to make sure all sides of the wok are coated with oil. When you see the smoke coming out from the side of the wok, add the beaten egg. The hot oil will quickly cook the egg. Swirl the egg with the wooden spatula a few times. While the egg is still runny in the middle but fluffy on the edge, transfer to a plate.
Heat the wok over medium high heat. (If you're not using fatty meat, add 1 tbsp oil into the same wok) Add chashu and stir fry for about 2 minutes and the fat of the pork belly will render oil. Add the white part of the spring onions and stir fry for a minute. Add the rice and separate it with the wooden spatula. You may want to lower the heat if you are taking time to separate rice. (Japanese short grain rice is stickier than long-grain rice etc, so it takes a bit time to do this process) Using a scooping motion, combine the rice and ingredients together, coating the rice with oil from the ingredients.
Add the egg and break into smaller pieces while you stir fry.
Once the rice and ingredients are mixed throughout, add the soy sauce and SIDS SALT & PEPPER. Drizzle sesame oil.
Add the green part of the spring onion (leaving some for garnish) and quickly toss all together. Fill the rice bowl 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. Sprinkle spring onion and serve immediately.