Cast Iron CookwareJapanese Recipes

Chahan recipe – Japanese fried rice

January 26, 2012 3 Comments
japanese fried rice recipe

On New Year’s day we decided to christen our new cast iron Cast Iron Pan with a batch of Chahan. Now there are no hard and fast rules when choosing ingredients for Japanese fried rice but here are a few tricks.

Chef’s tips

  • Use cold day old rice. It’s drier, less sticky and better for frying. Separate rice that has clumped together
  • Fry on high heat in a tall cast iron pan
  • Add some soaked dry shiitake mushrooms for extra umami
  • Work quickly when you add the egg and the rice. Add the rice while the egg is still wet to coat the rice evenly
chahan ingredients

Add you favourite ingredients Eg baby corn, shiitake, prawns, chives, bacon, onion and garliic

Chahan recipe by Chef’s Armoury

Serves: 2 for lunch
Preparation time: 10 minutes
Equipment: a sharp kitchen knife and a cast iron wok
Cooking time: 5 minutes


  • 2 rasher of bacon finely diced
  • 1 large french shallot diced
  • 3 cloves garlic diced
  • 2 dried shiitake mushrooms – soaked then diced
  • 6 baby corn sliced
  • 2 eggs
  • ½ bunched chives sliced thinly
  • 6 cooked prawns, shells off and diced
  • light cooking oil – 3 tablespoons
  • 2 cups cooked rice
  • 3 tablespoons Tosa Shoyu
  • 2 tablespoons mirin


1) Heat oil in the wok until just under smoke point.

cast iron wok, naked pan, naked wok

Heat up your cast iron wok to just under smoke point

2) Add bacon, garlic and shallots and fry until lightly brown and crisp.

Combine onions, garlic and bacon

Combine onions and bacon

3) Add corn, shiitake and prawns and toss until warm. Add mirin, stir through and add shoyu. Remove all ingredients from wok.

4) Lightly beat the eggs in a bowl and add to the wok.

naked pan - wok

Add lightly scrambled egg

5) Before the egg fully cooks, add the rice and mix well with metal spoon so all the ingredients are well mixed.

cast iron wok

Tip: Add the rice before the egg fully cooks to coat each grain of rice

6) Add back cooked ingredients. Season with chives and taste for seasoning. Add more shoyu if needed and white pepper or ichimi if you desire.

naked wok, cast iron wok

Combine ingredients

Time to eat…

japanese fried rice

Ready to eat

You may also like


robert fleming February 1, 2012 at 10:13 am

Sounds great,will be on the menu this weekend with Crisp Salmon Rolls

Richard February 2, 2012 at 8:51 am

Looks fantastic!…will give it a try this weekend. Thanks for sharing.

onanong March 28, 2012 at 12:42 am

you are really true chef!
Thank you


Leave a Comment