10-Minute Easy Shiro-Dashi Fried Rice (Japanese Chahan)

Looking for a quick, comforting meal that takes only 10 minutes? Try Japanese Fried Rice, locally known as “Chahan”! It is fluffy, savory, and packed with irresistible packed with savory, umami-rich flavor

The ultimate kitchen hack for making perfect, non-sticky Chahan at home is using leftover cold rice. Freshly cooked rice holds too much moisture, which can make your fried rice soggy. Using rice that has been sitting in the fridge for a day or two is the secret to getting that professional restaurant-style fluffy texture!

Scroll down to learn the secret kitchen hack! Instead of using complicated Chinese seasonings or chicken bouillon powders that are hard to find outside of Asia, this recipe uses Shiro-dashi (Japanese white dashi soup base). Just a single splash of Shiro-dashi infuses every grain of rice with a deep, rich umami flavor that everyone will love.

It’s the perfect freezer-clearance meal. Grab your wok or frying pan, and let’s make the best comfort food in just 10 minutes!

Ingredients (Serves 1)

• Leftover cold rice: 1 bowl (about 200g)
• Egg: 1 large egg (lightly beaten)
• Bacon (or ham): 1-2 slices (finely chopped)
• Green onions (or frozen mixed vegetables): A small handful (chopped)
• Shiro-dashi (Japanese white dashi): 1 tbsp
• Sesame oil (or vegetable oil): 1 tbsp
• Salt and black pepper: A pinch, to taste

How to Make

1. Crisp the bacon.
   Heat 1 tbsp of sesame oil in a frying pan over medium-high heat. Add the finely chopped bacon and stir-fry until it becomes slightly crispy and releases its savory fat into the pan.
2. Add the egg and cold rice immediately.
   Pour the lightly beaten egg into the pan. Immediately add the leftover cold rice right on top of the egg. Using a spatula, quickly break up the rice clumps and toss it continuously to coat each grain of rice with the egg. This is the secret to making it perfectly fluffy and separated!
3. Swirl in the Shiro-dashi and finish.
   Once the rice is fluffy and heated through, toss in the green onions. Pour 1 tbsp of Shiro-dashi around the edge of the pan (letting it sizzle slightly on the hot surface for an extra smoky aroma). Season with a pinch of salt and pepper, give it one final quick toss, and serve hot in a bowl!