Japanese Chicken Cha Han Fried Rice

One of the reasons I love making this dish is because it reminds me that some of the best recipes are born from practicality. In Japan, Cha Han is often made with whatever ingredients are already in the fridge, using cold, day-old rice to create the perfect light and fluffy texture. Instead of wasting leftovers, they’re transformed into a meal that’s even more delicious the next day.

In this version, tender chicken thighs are marinated in a mixture of Japanese soy sauce, sake, mirin and a touch of sugar before being stir-fried until beautifully caramelised. The marinade gives the chicken a wonderful balance of savoury and slightly sweet flavours while keeping it incredibly juicy. Combined with crisp carrots, sweetcorn, mangetout, spring onions and fluffy sushi rice, every bite is packed with colour, texture and authentic Japanese flavours.

What makes Japanese Chicken Cha Han such a favourite in my kitchen is its flexibility. You can easily swap the chicken for prawns, pork, beef or tofu, or use whatever vegetables you have on hand. Mushrooms, peas, peppers or even finely shredded cabbage all work wonderfully, making this a fantastic recipe for reducing food waste while creating a meal everyone will enjoy.

Japanese Chicken Cha Han Fried Rice

A quick and satisfying Japanese fried rice made with tender marinated chicken, fluffy sushi rice, crisp vegetables, and savoury soy sauce. Perfect for using up leftover rice and ready in under an hour.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Marinating Time 20 minutes mins

Total Time 50 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Japanese

Calories: 470

Ingredients Method Video Notes

Ingredients

  

For the Marinade

• 1 tbsp Japanese soy sauce
• 1 tbsp sake
• 1 tbsp mirin
• 2 tsp caster sugar

For the Fried Rice

• 185 g boneless chicken thighs diced
• 1 small carrot diced
• 2 spring onions finely sliced (reserve some for garnish)
• 80 g sweetcorn kernels
• 50 g mangetout finely sliced
• 1 egg beaten
• 250 g cooked sushi rice cooled
• 3 tbsp Japanese soy sauce
• Pinch of salt
• 2 tbsp vegetable oil or peanut oil

Method

 

1. In a bowl, combine the diced chicken with the Japanese soy sauce, sake, mirin and caster sugar. Mix well and marinate for 15–20 minutes.
2. Heat the vegetable or peanut oil in a wok over high heat. Add the marinated chicken and stir-fry for about 4 minutes until nearly cooked through.
3. Add the diced carrot, mangetout, spring onions and sweetcorn. Stir-fry for another 2 minutes until the vegetables are just tender.
4. Push everything to one side of the wok. Pour the beaten egg into the empty space and gently scramble until just beginning to set.
5. Add the cooled sushi rice and stir-fry everything together for 1 minute, breaking up any clumps of rice.
6. Add the Japanese soy sauce and a pinch of salt. Toss well until the rice is evenly coated and heated through.
7. Garnish with the reserved spring onions and serve immediately.

Video

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Notes

• Cold, day-old sushi rice gives the best texture and prevents the fried rice from becoming sticky.
• Chicken breast can be substituted for chicken thighs if preferred.
• Feel free to add peas, mushrooms or diced peppers for extra vegetables.
• Use peanut oil for a more authentic wok flavour.
• Adjust the amount of soy sauce to taste depending on the saltiness of your preferred brand.