Lightly pickled cabbage and cucumber with perilla leaves | Recipe transcription from Kuma no Genkai Shokudo
Kuma's limit cafeteria Time required : 25minutes
チャーハン（キムチチャーハン）｜ フリーランス料理人の簡単レシピさんのレシピ書き起こし
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Ingredients
- rice : 250g
- kimchi : 30g
- egg : 2 pieces
- 塩(卵用) : ひとつまみ
- ごま油(卵用) : 大さじ2
- Japanese leek : 20g
- ごま油 : 1 tablespoon
- (A) salt and pepper : 適量
- (A) Chicken bone soup base : 小さじ1/2
Time required
20minutes
Procedure
-
1)
make fried eggs
00:12
Crack the eggs into a bowl, add salt (for eggs) and beat.
Pour sesame oil (for eggs) into a frying pan, heat over medium heat, and add eggs to make fried eggs.
Remove from pan and set aside. -
2)
stir fry
01:06
Heat the sesame oil again in a frying pan, add chopped green onions, rice, and kimchi, and fry while loosening.
-
3)
Season
01:29
After adding (A) and adjusting the taste, put the egg back in and mix while loosening.
Arrange on a plate and complete.
Point
・When frying eggs, if the temperature of the oil is low, it will not solidify well, so heat it well before adding the eggs.
・Because the egg will be returned to the fried rice and heated again, you can return it to the same bowl in which it was beaten.
・After seasoning, taste and adjust the taste.
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