チャーハン

Recipe No.66

How to cook Japanese style fried rice.

Fried Rice

Total Time20 mins
Servings: 4 people
Author: Amelie

Ingredients

  • 200 g minced pork/豚ミンチ/免治豬肉
  • 4 cups rice/白米/米飯
  • 1 carrot/にんじん/紅蘿蔔/红萝卜
  • ½ spring onion/長ネギ/青蔥 white part
  • 2 egg/卵/鷄蛋/鸡蛋
  • 2 cloves garlic/にんにく/大蒜
  • ½ tsp ginger/ショウガ/薑/姜
  • 1 Tbsp sesame oil/ごま油/芝麻油

Seasonings

  • 2 Tbsp soysauce/醤油
  • 1 tsp chicken soup powder/チキンスープの素/鷄湯粉
  • little salt/塩/鹽
  • little pepper/胡椒

Instructions

  • Cut the carrot into little cubes. Wrap and put in microwave (600W) for 1-2 mins to soften a little.
  • Mince white part of spring onions. Crush garlic and mince. Grate ginger. Beat the eggs and set aside.
  • Heat oil in a pan and add mince pork. Do not stir for few minutes until the water evaporates and bottom turns brown. When browned, stir to loosen clumped pork.
  • Add onion first and stir fry until becomes soft. Then add garlic and keep stir frying until slightly browned.
  • When pork and spices are aromatic and well sautéed, add carrots and cook for few minutes.
  • Once carrot is ready, move the meet and carrots on one side of the pan and leave a space to fry the egg. Pour the egg and right before the bottom gets hard stir it using chopsticks or spatula to make soft omelette - like texture.
  • At this time add the rice and quickly mix with all the ingredients the egg still halfway cooked. Mix properly to separate clumps of rice.
  • Pour in the seasonings and continously mix and toss to coat evenly.
  • Check the taste and adjust if needed. Keep mixing for a while to remove moist from the rice and to make sure the taste is distributed evenly.
  • Once the fried rice ready you may add the spring onion or just topped it at the end.

関連記事

  1. とりと長ネギの照り焼き炒め

  2. とうもろこしご飯

  3. 揚げない手作りがんもどき

  4. 鶏と野菜の甘酢炒め

  5. とり大根のサッパリ煮

  6. ユリの根のフリッター

  1. この記事へのコメントはありません。

  1. この記事へのトラックバックはありません。