coris cooking Time required : 15minutes
- 米 : 1合
- (A) Chicken bouillon : 230ml
- (A) Butter : 5g
- (A) Soy sauce : 小さじ1/2
- Seafood mix (frozen) : 270g
- (B) Onions : 1/4個
- (B) Carrot : 1/4本
- (B) Garlic : 2片
- 白ワイン : 20ml
- バター : 少々
- いしり(魚醤) : 小さじ1/2～1
- パセリ : 適量
- 塩 : moderate amount
- こしょう : 適量
Combine rice with (A) and cook.
Chop the onions, carrots, and garlic, and roughly chop the parsley.
Thaw the seafood mix (frozen) under running water and wipe off the moisture.
stir fry seafood
Heat a frying pan over high heat and add olive oil.
Season the seafood with salt.
When light smoke comes out of the frying pan, add the seafood and fry.
When it starts to smell fragrant, shake the frying pan, add white wine and fry it before taking it out.
stir fry vegetables
Melt the butter in the frying pan from step 2, add (B) and sprinkle with salt.
Add 2 to 3 and mix everything together.
Boil down the shiri (fish sauce) in the empty part and mix it with the rice.
Sprinkle with parsley, sprinkle with salt and pepper, and mix lightly.
Arrange on a plate and sprinkle with parsley and pepper to finish.
・Cut vegetables as finely as possible.
・Place the seafood on a kitchen paper sheet and press down with the kitchen paper to drain the water.
・ When frying, do not shake the frying pan immediately, but let one side get a nice brown color.
・If the seafood is overcooked, it will shrink and become hard, so be careful.
・Less oily feeling is better.
・When the vegetables are finished stir-frying, check to see if the vegetables are sweet and if they are still chewy.
・If you cook seafood and rice together, the unique flavor of frozen food will transfer to the rice, so cook the rice separately.
・Time required for cooking rice is not included.
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