チャーハン（チャーシューと卵のチャーハン）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

wash the rice.
Place in a rice cooker and add water (not listed) up to the 1 cup mark.
Remove 1 tablespoon of water (not listed).
Cook normally.
Take it out on a tray and let it cool for 10 minutes.

Make cuts on both sides of the leek and chop finely.
Peel the ginger and chop it finely.
Cut the onion in half and chop into small pieces.
Peel off the char siu one by one, stack them on top of each other, cut them into 1 cm wide pieces, cut them lengthwise into 1 cm wide pieces, and loosen them.

Crack the eggs into a container and beat them.

Add salad oil to a frying pan and heat for 20-30 seconds.
Add 3, increase the heat and mix well.
Remove when half cooked.
Add ginger and fry over medium heat.
Add green onions and salt and pepper (for green onions) and fry for 30 seconds.
Add char siu and fry for 30 seconds.
Add the rice, break it up, and fry for 1 minute to 1 minute and 30 seconds.
Add the eggs back in and fry.
Add (A), evaporate the moisture and fry.
Add salt and pepper (for finishing) and fry.

お皿に4を盛る。
小ネギを散らして完成。