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How to make "revolutionary egg fried rice" to the taste of the restaurant easily at home taught by the chef | Shusaku Toba's recipe transcription of Shizuru Channelお気に入りに追加
- Rice : 260g
- (A)醤油 : 小さじ1
- (A)鶏出し汁 : 300g
- (A)サラダ油 : 小さじ1
- かまぼこ : 40g
- Leek : 2/3本(70g)
- Fine onions : 1/2本
- egg : 2個
- サラダ油 : 大さじ3
- 塩 : 小さじ1/3~1/2
- 醤油 : 小さじ2
I cook rice
Put rice (A) in a rice cooker and cook.
When cooking in a pan, heat over high heat until boiling, mix lightly, cover and cook over low heat for 12 minutes, then turn off the heat and steam for 5 minutes.
Break the egg into a bowl and melt it.
Heat the vegetable oil in a frying pan over high heat, pour in the beaten egg, and fry while mixing until it is half-ripened.
Add 1 and fry while loosening the eggs.
Add ingredients and finish
Add coarsely chopped green onions, kamaboko cut into 5 mm squares, and salt to 2 and fry over medium heat.
Add chopped fine onions, mix, and stir-fry soy sauce from the pan.
Serve and complete.
・ Adding oil when cooking rice is the key to making the rice fluffy.
・ By mixing the eggs so that they are cut when they are melted, the heat will pass evenly and the appearance will be beautiful.
・ Kamaboko goes well with eggs and salt, and adding it makes the fried rice even more delicious.
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