そんなに簡単なことだったの!?「炒飯（チャーハン）の極意」”easy fried rice” how to use a frying pan.

そんなに簡単なことだったの!?「炒飯（チャーハン）の極意」”easy fried rice” how to use a frying pan.

Hello everyone. I’m Chinryusei from The Okura Tokyo Tohkalin. Today, I will make fried rice that can be easily done at home. Moreover, I would like to convey the secret of fried rice. The first thing to prepare is an egg. Rice and shrimp. And green onions. Originally, I would like to use roast pork, but since it is a home-made fried rice, I use roast ham. it’s here. First of all, the eggs needed for fried rice. Break the egg and let it melt. Finely chop the green onions. For one person, just make 4 cuts in the vertical direction and 4 in the horizontal direction by turning, and then cut the rest. Now you can chop it. And two hams. Cut into strips. Cut this sideways once more and arrange it into a square. It is a peeled shrimp. Season with salt a little. Knead well. Sprinkle some potato starch on this and boil it in advance. Now, let’s boil the seasoned shrimp. If the shrimp is overcooked, it will become hard. The surroundings turn pink and don’t curl up too much. When it’s completely cooked, it will be rounded. This is about half, round. This is about 70 percent cooked. I will pull this up once. I’ll keep it with the ingredients I mentioned earlier. I’m going to fry the fried rice. I often hear that fried rice doesn’t cook well, but when making fried rice, everyone fanns the frying pan. With home firepower, you don’t have to fan the frying pan at all. There is an image of doing it steadily over high heat, but the point is to fry it well at first on medium heat . Add oil. Beaten egg here. It’s like this. Do not cook strongly from the beginning, but cook until half-cooked. Put the rice here. The firepower remains the same. And crush it on the back side of the ladle. Please stir. Without shaking the frying pan. This is enough to mix it so that the lumps come off. Fry slowly and carefully . Add salt, a little Chinese umami seasoning, and a little pepper. When you add pepper, the particles do not dissolve in the rice or ingredients even when cooked, so fine particles get in between the rice and the egg, which makes it fluffy. In this state, slowly fry the rice. If the heat is strong, it will start to burn, so don’t set it to high heat yet, but let’s get enough lumps and fry it as a whole. To remove the lump, press it with the back of the ladle to loosen it. With this, the smell of roasted eggs and the smell of roasted rice combine to create the scent of fried rice. I will put the ingredients I mentioned earlier here. Stir fry so that the aroma of green onions comes out a little more . Now you can hear this crackling sound. This means that the water is already flying. When you hear crackling, add soy sauce. It is often said that you put it in a pot skin, but you can put it in the middle of the fried rice and spread it slowly. This is enough to give it a fragrant scent. The final touch here is to set it to high heat. Turn on high heat at the very end and the frying pan remains unflavored. I will bake it. When this crispy sound comes out, it is proof that the water is flying, so it has a good scent of fragrant fried rice. As I just tried, the frying pan has never been shaken. Keep the frying pan away from the fire. This is the adjustment of the fire. Medium heat, high heat. If you finish it well, you can make a full-fledged fried rice that is made in the shop. Completion of Gomoku fried rice. The trick is not to shake the frying pan. And add a little more oil. The key to making delicious fried rice is that the fried rice is smooth and smooth.

日本が世界に誇るラグジュアリーホテル「The Okura Tokyo」。ここで中国調理を統括するのが、陳龍誠中国調理総料理長です。
「おうちで食べチャイナ」の第9弾は、家庭でチャーハンを作る際の簡単なポイント。明日のお昼はチャーハンで決まり。

【食材】
白飯（２５０ｇ）、卵（１個）、葱みじん切り（１５ｇ）
ハム（１５ｇ）、むきエビ（３尾）

【調味料】
塩、醤油（小１）、コショウ（少々）、
中華あじ（少々）、油（大２）

協力：The Okura TOKYO 桃花林
https://theokuratokyo.jp/dining/list/tohkalin/

撮影・編集：公益社団法人日本中国料理協会
homepage / http://www.jaccc.or.jp/
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twitter / https://twitter.com/JACC_chinese

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#広東料理
#粤菜
#炒饭
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