Tokyo-Style Fried Rice Recipe

Tokyo-style fried rice, also known as “chāhan,” is a delicious and easy-to-make dish that’s popular in Japan. It’s a flavorful mix of stir-fried rice, vegetables, and meat, all cooked together in a wok. The dish is often served as a side or a main course, and it’s a great way to use up leftover rice or veggies in your fridge. In this recipe, we’ll show you how to make Tokyo-style fried rice with chicken and veggies, but feel free to experiment with other proteins and ingredients as well.


  • 3 cups cooked white rice, preferably chilled
  • 2 tablespoons vegetable oil
  • 2 boneless, skinless chicken breasts, cut into small pieces
  • 1 small onion, diced
  • 1 carrot, peeled and diced
  • 1/2 cup frozen peas
  • 3 tablespoons soy sauce
  • 1 tablespoon sake or white wine
  • 2 eggs, lightly beaten
  • Salt and pepper, to taste
  • Sliced green onions and sesame seeds, for garnish


  1. Heat the vegetable oil in a wok or large skillet over high heat.
  2. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
  3. Add the onion and carrot and stir-fry for 2-3 minutes until the vegetables are slightly softened.
  4. Add the frozen peas and stir-fry for another minute.
  5. Add the chilled rice to the wok and stir-fry until heated through, breaking up any clumps with a spatula.
  6. In a small bowl, whisk together the soy sauce and sake.
  7. Pour the sauce over the rice and stir-fry for another minute until everything is well combined.
  8. Push the rice mixture to the sides of the wok, creating a well in the center. Pour the beaten eggs into the well and let them cook until set, then stir them into the rice mixture.
  9. Season with salt and pepper to taste.
  10. Garnish with sliced green onions and sesame seeds before serving.

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