Chashu Fried Rice
焼き豚チャーハン · Yakibuta Chahan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Chahan, Japanese fried rice, is a lunchtime staple, and this version from the preschool kitchen keeps it simple: small cubes of chashu (Japanese roast pork), softened onion and sweet corn folded into freshly cooked rice. The seasoning is just salt, pepper and a splash of soy sauce, so the savory pork and the sweetness of the corn and onion come through without being salty. Cutting the pork into small dice means every spoonful gets a bit of everything, which is exactly how young children like it.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 36 gchashu (Japanese roast pork)Soy-marinated roasted pork sold in sliced or block form at Japanese grocers, often used as a ramen topping. Substitute: Sliced ham or leftover roast pork.
- 19.5 gonion
- 9 gwhole kernel corn (canned or frozen)
Seasonings
- 3 gvegetable oil
- 0.3 gsalt
- to tastepepper
- 0.9 gsoy sauce
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- chashu (Japanese roast pork) (焼き豚)
- Soy-marinated roasted pork sold in sliced or block form at Japanese grocers, often used as a ramen topping. Substitute: Sliced ham or leftover roast pork.
Directions
Video is in Japanese and may show a different version of this dish (other ingredients or steps). Follow the ingredients and steps on this page, especially when cooking for allergies.
- 1
Finely chop the onion.
- 2
Cut the chashu into 5 mm dice. Thaw the corn (if using canned, drain it well).
- 3
Heat the vegetable oil in a frying pan, add the onion and cook it well. Add the chashu and corn and stir-fry.
- 4
Add the seasonings and stir-fry briefly until everything is coated, then add the cooked rice and mix it through.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 357 kcal | 714 kcal | 357 kcal |
| Protein | 12 g | 24 g | 12 g |
| Fat | 6.8 g | 13.5 g | 6.8 g |
| Carbohydrates | 63.3 g | 126.6 g | 63.3 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 1.4 g | 2.7 g | 1.4 g |
| Calcium | 10.5 mg | 21 mg | 10.5 mg |
| Iron | 0.9 mg | 1.8 mg | 0.9 mg |
| Potassium | 217.5 mg | 435 mg | 217.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 357 kcal | 12 g | 6.8 g | 63.3 g | 1 g | 1.4 g | 10.5 mg | 0.9 mg | 217.5 mg |
| 1 adult serving | 714 kcal | 24 g | 13.5 g | 126.6 g | 2.1 g | 2.7 g | 21 mg | 1.8 mg | 435 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
