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Japanese style Chahan with Chicken.

Updated: Sep 28, 2021

Chahan mixed rice with chicken, egg, peas and onion served on a white Villery and Boch plate by kurumicooks healthy delicious Japanese Asian and Fusion cooking for your kitchen

Here's a recipe that is an ideal use for any rice you happen to have leftover in the fridge - you know, the stuff that goes a bit dry and isn't that nice to reheat 'n ' eat (but you don't want to throw away). So here is my Japanese Chahan, which means "fried rice". People say this dish originally came from China when Japan opened its doors to trade and Chinese merchant seamen introduced it to the port of Kobe. I don't know how true that story is but I'm pretty sure this dish is Chinese in origin. What is beyond doubt is that is regularly consumed at breakfast, lunch and dinner in homes the length and breadth of Japan (it's so popular in our house that one of my sons may be the first known case of chahan addiction!)

I use Thai long grain rice in this recipe but you can use any rice you have to hand - if it's leftover, even better, as it makes this a really quick one pan meal - just throw in some chopped chicken, carrot and onion, a handful of peas and an egg - stir fry and hey, presto! you have yourself a pan of chahan with chicken!

You can find the written recipe just below and for the Youtube tutorial click Chahan or scroll to the bottom of the page.

Happy cooking! Kurumi XXXX.

If you want something similar but with a little more nutrition and calories, try my Tenshindon recipe here.




(makes 2 portions)

320g cooked rice

30g frozen peas

180g chicken breast

40g carrot, peeled

2 spring onions

80g onion, peeled

2 eggs

1 clove of garlic

1 slice of ginger

1/2 tsp salt

1/4 pepper

1/2 tsp chicken or vegetable stock granules

1/2 tsp soy sauce

1/2 tsp oyster sauce

2 tbsp veg oil for frying


how to:

finely chop the garlic, ginger, carrot, spring onion & onion

slice the chicken, then dice

heat 1 tbsp of oil in a pan, add and stir fry the garlic, ginger & chicken for 2 - 3 mins

add and stir fry the carrot & onion for 1 - 2 mins

add the peas and stir some more

push the mixture to one side of the pan, heat 1 tbsp of oil, then stir in the eggs

before the eggs start to set, add the rice and mix together well

season with the salt, pepper, stock granules, soy sauce & oyster sauce and stir again

add the spring onions and stir one final time

your chahan is ready. for an attractive way to serve, spoon 1 portion of chahan into a bowl then invert onto a plate. repeat for the second portion


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