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Egg fried rice ｜ Shusaku Toba's shizuru channel's recipe transcription

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Shizuru Channel

Number of Subscribers: 46.7万人
Number of View: 6,493.0万回
Number of Videos: 158本

Ingredients

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

Time required

20minutes

Procedure

1) I cook rice 01:55
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.
2) stir fry 04:15
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.
3) Add ingredients and finish 10:53
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.

Point

・ 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.