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Egg fried rice | Transcription of recipe by who Uma [Cooking researcher]

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Who horse [cooking expert]

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Ingredients

cooked rice : 250g
ごま油 : 大さじ1/2
egg (for rice) : 1 piece
サラダ油(ご飯用) : 1/2 tbsp
サラダ油(卵用) : 大さじ1/2
eggs (for frying) : 1 piece
(A) salt and pepper : 4 swings
(A) Chicken stock base : 1/2 teaspoon
(A) Ajinomoto : 3 swings
醤油 : 小さじ1

Time required

20minutes

Procedure

1) mix 02:07
Put rice and sesame oil in a bowl and mix to coat.
Crack in the egg (for rice) and mix in a cutting motion.
2) stir fry 03:58
Add salad oil (for rice) to a frying pan and heat over medium heat.
Add 1, mix and stir to cut so as not to crush.
Put the rice to one side.
Fill the empty space with salad oil (for eggs) and crack an egg (for frying).
Mix to make a soft-boiled egg.
Mix with the rice while mashing the egg.
Add (A) and mix.
Put the rice to one side.
Put soy sauce in the empty space and let it burn and blend with the rice.
Remove from heat.
3) Serve 06:27
Fill the bowl with 2.
Cover with a plate and turn it over to complete.

Point

・Use warm rice.
・Use Ajinomoto as you like.
・During step 1, if you mix the rice by crushing it, the finish will be poor.
・Mixing the rice with the sesame oil and then adding the egg keeps the rice moist.
・During step 2, mix the mixture in a cutting motion so that it does not become sticky.
・By dividing the eggs into two ways, the finish of the rice will be improved, and the fried rice will be finished with an eggy taste.