Seafood Chahan (Japanese Fried Rice)

5 from 2 votes
JUMP TO RECIPE & VIDEO

Make this tasty Seafood Chahan in just 15 minutes! When you’re in a rush but craving something delicious, this quick fried rice recipe has got you covered!

Looking for simple rice dishes? Try my Vegetarian Chahan, Japanese Corn Fried Rice, and Natto Chahan!

Seafood chahan served on a plate.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • This seafood chahan is a breeze to make, perfect for busy weeknights or lazy weekends.
  • The blend of seafood and savory soy sauce creates an irresistible taste!
  • Excellent for family dinners, as kids and grown-ups love this fried rice!

Chahan

Chahan is a Japanese fried rice dish with cooked rice, eggs, vegetables, and various proteins, such as seafood, fish, or meat, seasoned with simple ingredients. Known for its savory taste and ease of preparation, it’s a favorite for a quick meal.

Recipe Ingredients

You’ll need the following ingredients to make this Japanese Fried Rice:

Seafood mix.
  • Seafood: Use a frozen seafood mix that includes shrimp, squid, and clams.
  • Cooked rice: In Japanese cooking, we use short-grain rice, but you can also use long-grain rice if preferred. If you’re new to cooking Japanese rice, please look at this recipe: How to cook Japanese rice on the stove.
  • Oil: I recommend using sesame oil for its excellent aroma in fried rice, but feel free to use your favorite oil.
  • Garlic Ginger Soy Sauce: This homemade sauce features a blend of ginger, garlic, and soy sauce. It’s best prepared in advance, but if you’re in a hurry, you can substitute it by mixing soy sauce with grated garlic and ginger.

How To Make Vegetarian Chahan: STEP BY STEP 

Here are some quick visual instructions! The video and detailed ingredients and instructions are on the printable recipe card below.

How to make seafood chahan.

Step 1

Prepare seafood mix, scallion, and eggs.

How to make seafood chahan.

Step 2

Stir-fry the seafood. (I use an electric griddle in this recipe, but you can also use a wok or skillet.)

How to make seafood chahan.

Step 3

Add the beaten egg and stir-fry.

How to make seafood chahan.

Step 4

Add the rice and chopped scallions and stir-fry. Finish with salt and pepper to taste.

Seafood chahan served on a plate.

Serve your Seafood Chahan on your plate and enjoy it for lunch or dinner!

Recipe Tips

  • Once the seafood is thawed, drain it thoroughly.
  • Leftover rice or frozen rice works best for chahan. Just warm it up a bit before stir-frying. I don’t recommend freshly cooked rice as it can become soggy.
  • Use the largest frying pan you have. The key to making fluffy fried rice is to loosen the eggs and rice while evaporating the moisture thoroughly.

What To Serve With

To complement this Seafood Chahan, I recommend serving it with pickles like kimchi or nukazuke and wakame miso soup.

Variations

You can just personalize chahan by adding your favorite ingredients. Here are some suggestions you will enjoy!

  • Vegetarian Chahan: A simple and quick fried rice dish that’s perfect for a basic, yet satisfying meal.
  • Corn Chahan: Sweet corn kernels and crisp lettuce add freshness. I make this often, especially during corn season when I can get fresh corn at a store.
  • Natto Chahan: This chahan is perfect for those who love natto, the fermented soybeans.

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Seafood chahan served on a plate.

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Leave a Rating!

I hope you enjoy this Seafood Chahan! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Seafood chahan served on a plate.

Seafood Chahan (Japanese Fried Rice)

5 from 2 votes
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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Author: Juri Austin
Make this tasty Seafood Chahan in just 15 minutes! When you're in a rush but craving something delicious, this quick fried rice recipe has got you covered!

Ingredients

Instructions

  • Prepare Ingredients: Thaw seafood mix. Chop scallions. Beat eggs and mix with garlic, ginger, and soy sauce.
  • Stir-fry Seafood: Heat a large wok or frying pan over medium heat. Add the sesame oil and spread it to coat the pan. Add the seafood mix and stir fry for a couple of minutes.
  • Stir-fry Egg: Pour in the beaten eggs and allow them to set until they start to cook slightly. Once the edges begin to firm up, use a spatula to stir-fry the eggs gently.
  • Stir-fry the Rice: Add the cooked rice and chopped scallions, and stir-fry with the seafood and eggs until everything is well combined.
  • Season: Salt and pepper to taste.

Notes

  • Storage: Store the leftover chahan in an airtight container in the fridge for three days.
  • Once the seafood is thawed, drain it thoroughly.
  • Leftover rice or frozen rice works best for chahan. Just warm it up a bit before stir-frying. I recommend something other than freshly cooked rice, as it can become soggy.
  • Use the largest frying pan you have. The key to making fluffy fried rice is to loosen the eggs and rice while evaporating the moisture thoroughly.

Nutrition

Serving: 1g | Calories: 325kcal | Carbohydrates: 36g | Protein: 14g
Course: Rice
Cuisine: Japanese
Keyword: seafood chahan
Did You Make this recipe?Please Leave a star rating!

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3 Comments

  1. 5 stars
    This is a delicious variation of chahan that we have been making before. I like to add some Shottsuru, a mild fish sauce from Akita Prefecture, to enhance the seafood taste and aroma.