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チャーハン（肉あんかけチャーハン）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

長ねぎ : 20g-30g
豚こま肉 : 120g
ラード(あん用) : 2cm～3cm
(A)醤油 : 小さじ1
(A)オイスターソース : 小さじ1
(A)酒 : 小さじ1
(A)鶏ガラスープの素 : 小さじ2/3
(A)水 : 110㏄
(A) grated garlic : 5g
(A) grated ginger : 5g
(A)片栗粉 : 小さじ1と1/2
ラード(チャーハン用) : 6cm～7cm
卵 : 2個
ごはん : 200g
(B)塩 : 小さじ1/3
(B)旨み調味料 : 7振り
(B)コショウ : 適量
酒 : 大さじ1

Time required

20minutes

Procedure

1) 下準備をする 03:04
にんにくの皮を剝いておく。
長ねぎはみじん切りにする。
豚こま肉は細切りにする。
2) あんを作る 04:30
Heat the lard in a frying pan, stir-fry the pork sesame from Step 1, and turn off the heat when the color changes.
Add (A), mix, heat again, and when thickened, turn off the heat and cover with a lid.
3) チャーハンを作る 07:02
Crack the eggs into a bowl and beat well.
Heat the lard in a frying pan separate from 2, add the beaten egg and rice, and quickly stir-fry.
(B), 1 long onion, add sake and stir-fry well.
4) 盛り付けをする 09:21
Shape 3 with a ball, etc., and serve on a plate.
Add water to 2 as appropriate, heat again to warm, and pour over to complete.

Point

・If you make diagonal cuts on both sides of the green onion and cut it from the edge, you can easily chop it.
・You can use salad oil instead of lard.
・For 2, turn off the heat so that it doesn't harden, add the seasonings, and heat again.
・If the bean paste becomes too thick when heating, add water (not included in the ingredients) to adjust.
・When making the fried rice in step 3, use warm rice.
・The taste is strange and it's delicious even if you put chili oil on it.