Pork Fried Rice (Cha Han)

Sat, Jan 9, 2010

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Fried rice is usually attributed to Chinese cuisine, but in reality, it is found in many Asian cuisines. Cha Han is the Japanese version of fried rice.

This was one of my dad’s specialties when I was growing up. It was always a treat (and still is!) when he makes it. I’ve attempted to add rough quantities to the recipe but it really is best when it is made to taste. Each batch ends up being a little bit different and you can start to determine how you like it.

It’s a great way to transform leftover plain rice into a new meal. My family likes to eat Cha Han with grilled scallops or teriyaki chicken.

Pork Fried Rice (Cha Han)

Recipe Type: Side Dish

Author: Itsy Bitsy Foodies

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

This light, comforting rice dish can be a meal on its own or a yummy side dish to teriyaki chicken and other meat entrees.

Ingredients

2 cups short grain rice (I use either short or long, depending on what I have)
1 small package BBQ pork, chopped
2 eggs
Roughly 1/4 cup chopped green onion
1/2 -1 tsp black pepper, to taste
1-2 Tbsp soy sauce, to taste
Roughly 2 tsp chopped ginger
2 garlic cloves, chopped
1-2 tsp butter

Instructions

Cook 2 cups of rice according to the instructions on the package {or use leftover plain white rice}.
Scramble the eggs over medium heat in a pan that is lightly-coated with butter.
In a large pan that is lightly-coated with butter, sauté the ginger and garlic over medium heat.
Reduce the heat to low and stir the cooked rice, BBQ pork chunks, scrambled eggs and chopped green onion into the sautéed ginger & garlic.
Sprinkle the rice generously with black pepper.
Add a splash of soy sauce until the rice is lightly colored. {Start with a small amount of soy sauce and continue adding it gradually, to taste, so as not to add too much. You don’t want the rice to be soupy.} The saltiness of the soy sauce should help bring out the other flavors, not overpower them.