Is this garlic? Fried rice?
The ultimate garlic fried rice that garlic lovers will cry and rejoice!
Use more than 20 cloves of garlic (2 to 2.5 strains)
It's Ataoka fried rice for garlic crazy with a lot of hot garlic!
It is a simple seasoning with few ingredients, but the balance of taste is perfect
Once you eat it, it's delicious enough to dream of, and you definitely want to repeat it
By the way, this recipe is based on the actual menu at a popular Chinese restaurant in Chiba.
That shop also contains more than 2 shares of garlic lol
[Please]
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[Ingredients] 1 serving
● Hot rice (230g * can be packed)
● Garlic (2 to 2.5 stocks * about 20 cloves)
● Egg (2 pieces of S-M size)
● Green onion (10 cm)
● Pork (60g ※ You can use rose or top)
● Vegetable oil (1.5 tablespoons)
★ Salt (1 / 2 teaspoon)
★ Ajinomoto (tablespoon 1)
★ Black pepper (appropriate amount)
[How to make]
1. Cut off the base of the garlic and crush it with the belly of a kitchen knife. Break the egg and beat it roughly. Finely chop the green onions and chop the pork into small pieces.
2. Heat plenty of oil in a frying pan and fry the garlic over medium heat. When it is browned and cooked until it becomes hot, take it out (leave the oil in the frying pan).
3. From here, proceed quickly over high heat. Fry the pork in the same frying pan, move it to the edge, add the egg. Immediately add rice (freshly cooked) and stir-fry. When mixed evenly, add ★ and chopped green onions, and 2 garlic (some are left for decoration). Stir-fry until fluffy and remove from heat.
4. Take a mold with a bowl and serve it in a bowl. Place garlic for decoration, add black pepper and pickled ginger to your liking and you are done.
# garlic The Garlic Recipe # fried _ rice Fried rice The Recipe
にんにくチャーハンを自宅で作る際のコツをさらにご紹介します。 まず、にんにくは包丁の腹でしっかり潰すことで旨味が引き出され、ホクホクの食感に仕上がります。ニンニクを炒める際は、中火でじっくり焼き色を付けてから一旦取り出すことで、焦げ付き防止と風味のバランスが整います。 また、豚肉はバラ肉やコマ切れ肉のどちらでもOKですが、脂身のある部分を使うとよりジューシーに。卵を使うことで全体の味わいにコクが加わり、飽きのこないチャーハンになります。 ごはんは炊き立てを使うと水分量も適度でパラパラに仕上がりますが、冷ごはんを使用する場合は軽くレンジで温めると良いでしょう。 味付けは塩、味の素、ブラックペッパーとシンプルながら、にんにくの風味を最大限に引き出します。お好みで紅しょうがやブラックペッパーを追い足すと、味の変化が楽しめておすすめです。 最後に、盛り付ける際はお茶碗で型を付けて器に盛りつけると見た目も豪華に。にんにくを飾り用に少し残すことで、よりインパクトある仕上がりに。 私もこのレシピで作ってみたところ、にんにくの旨味がしっかり染み込んだチャーハンができて、家族にも大好評でした。ビールとの相性も抜群で、ついついおかわりが止まらなくなります。ぜひ、にんにく好きの方は試してみてください！
