【中華シェフ直伝！】「家でできるパラパラチャーハン」│人気中華料理店『避風塘みやざわ』宮澤シェフに学ぶ

【中華シェフ直伝！】「家でできるパラパラチャーハン」│人気中華料理店『避風塘みやざわ』宮澤シェフに学ぶ

(Greetings in Chinese) Hello, I’m Miyazawa from Feifonton Miyazawa in Kitashinchi, Osaka. Today, I’m going to show you how to make fried rice that’s so easy to make at home with super simple ingredients. Many people say that it’s hard to make fried rice at home that doesn’t stick together because Chinese restaurants have high-power stoves, but that’s not true. If you watch and learn how I make it, anyone can easily make delicious fried rice at home. Here are the ingredients. Today, we’ll use rice, eggs, and salted kelp. Plus some slices of ham and a scallion as a condiment. It was once said that it’s better to use cold rice when making fried rice, but that’s a big misconception. If you make it with cold rice, it will fail. It’s always better to use warm rice. If you usually cook rice with more water, reduce water to cook the rice harder when you’re making fried rice. And it will be even less likely to fail. So let’s get started. Break eggs in a bowl. And beat it well. We’ll put the rice in it. Once you put it in, try to mix the rice like as to slice so that it doesn’t stick together. Now, we’re going to cook this slowly on both sides as if you were cooking a pancake. If you are using a Teflon-coated pan, you probably don’t need to add any oil, so just pour it in. Don’t cook it on high heat. Just cook it slowly. We can cut the ingredients in the meantime. So first with ham. The seasonings we’ll use today are salt and MSG. And that’s all we’re going to use. And we’ll use these slices of ham with salted kelps. You can use any kelp you want. Cut them into small pieces. These ham and kelp should just give enough taste to it without using other seasonings. So you can think like using the salt and MSG is just for flavoring. Salt is not just for seasoning, but it can be used as a flavor enhancer. People tend to think it’s just for seasoning, but that’s not true. It gives a better scent and smell. People usually chop scallions into small pieces like this, but it’s better to cut them diagonally. Turn around, and cut it diagonally again. And then you can chop it into small pieces like this. We’re using these three as the ingredients. Turn it over once the side is cooked. Fried rice won’t taste good with no oil at all, and since it still doesn’t have any flavor at the moment, let’s add some oil from the edge of it. That’s the first time we’re using oil. You can tell whether the other side is cooked or not by moving the pan back and forth. If you can hear the crinkling sound, the other side is mostly cooked. It doesn’t matter if it gets a little browned as long as you don’t burn it. I told you to cook it slowly because I wanted you to cook it well until the inside of the rice. Imagine the rice with each grain is coated with eggs. And we want to cook each of them until the very central part, so that they won’t stick together and become soft and fluffy. So if you cook it quickly on high heat, only the surface of the rice will be cooked, and the inside will not be cooked. And that’s the reason why. So once it’s cooked, you can turn up the heat a little. And loosen the rice like this. Do not stab it like this, or else the rice gets squashed. It causes starch inside the grain to come out and makes the rice stick together. So try to loosen it gently as possible. Loosen it patiently, and once the egg is cooked, the rice gets soft and fluffy. If we had loosened this egg-coated rice right after we put it in the pan, it would have taken longer to heat the egg, and more starch would have been produced. That’s why we first cooked the rice on both sides like a pancake. It will be much easier to make it less sticky if we loosen it after we cooked it until the central part. Loosen it patiently. Now let’s add the ham and kelp before we season it with salt and MSG. Add the ham and kelp first so that we can check the taste and add seasonings as necessary. I think this just gives enough seasoning, but we’ll see. I know everyone wants to cook it like this, you know. But that’s not a really good way to cook at home, because the temperature of the pan will drop if you take it away from the heat. It’s not really good to make the temperature go up and down when making fried rice. It’s important to keep the temperature. So just loosen the rice patiently using a spatula. Let’s see the taste. Well, we should add a little seasoning. A little salt, and MSG. Now you can see that it’s really soft and fluffy. It’s looking great. So once it gets dry and soft like this, we can add the minced scallion and turn up the heat a little. Turn up the heat and let it have some more scent. It’s okay if it burns a little. Just turn up the heat and finish it quick to give it a savory scent. All right. It’s very soft and fluffy. The fried rice is now ready to eat.

おうちごはんがプロの味に！
プロの料理人から、美味しい料理を作るコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、大阪市北区曽根崎に店を構える人気中華料理店「避風塘みやざわ」の宮澤シェフに、超シンプルな具材で作る炒飯を紹介して頂きました。

宮澤シェフは料理の鉄人にも出演したことがある、大阪を代表するベテラン中華シェフのひとり。ちょっとした作り方の工夫で、家庭でもお店みたいなパラパラな炒飯が作れます。

是非、お試し下さい！

□分量
ご飯 250g
卵 2個
ハム 4枚
塩昆布 15g
うま味調味料 少々
塩 少々
サラダ油 適量

■この動画を見て頂いた方へのオススメ動画
・宮澤シェフが作る「ふわふわかに玉」
　https://youtu.be/NvOkiQ3Cz-E
・ミシュランビブグルマン掲載店『酒中花空心』大澤シェフがつくる「金華ハムの炒飯」
　https://youtu.be/qmxLbiw4o6Y
・ロバート馬場さんの「パラパラチャーハン」
　https://www.youtube.com/watch?v=KtAhYjjf9ak

◇グルメスタジオFOOVERホームページ
https://foover.jp/

★お仕事や取材の依頼などはこちらまでご連絡ください。
　gourmetstudiofooverjapan@gmail.com

　■Instagram
　　https://www.instagram.com/gourmetstudio.foover/
　■Twitter
　　https://twitter.com/FOOVER_Official
　■Facebook
　　https://www.facebook.com/fooverofficial/
　■Pinterest
　　https://www.pinterest.jp/foover0034/

◇料理王国WEBサイト
https://cuisine-kingdom.com/

◇避風塘みやざわ（フェイフォントン ミヤザワ）
http://kno-miyazawa.com/typhoon_shelter/intro
⇒ 大阪市北区曽根崎新地1-7-6 新日本新地ビル東館 1Ｆ
営業時間　17:30〜21:00
定休日　　日曜・祝日

グルメスタジオFOOVERと料理王国が共同で提供する有名シェフによる調理・お料理の動画チャンネル。ミシュラン星獲得店舗のシェフや人気レストランのシェフが、分かりやすくプロの技や調理方法をご紹介致します。

Our cooking channel introduces friendly recipes and ‘HOW TO COOK’ tutorials directly shown by professional chefs in Japan – presented by Gourmet Studio FOOVER and CUISINE KINGDOM.

#レシピ#チャーハン#中華