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yusuke.kitchen
yusuke.kitchen

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Shrimp fried rice

@ yusuke.kitchen

Click here for recipe details

Shrimp fried rice

↓ This was the way to make fried rice ‼ ︎

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes, yes,

Recipe for 2 people

・ Rice... 300 g

2 eggs.

Shrimp... 130 g

・ Komatsuna: 1 bunch

· White green onion, green onion... favorite

[Seasoning]

・ Salt and pepper... a little

1 teaspoon of chicken stock

・ Oyster sauce... 1 tsp

・ 1 tsp each of soy sauce and sake

[Salt water]

Water: 200 ml

・ Salt... 1 tsp

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How to make

Thaw the shrimp in salt water and cut the komatsuna into small pieces

Separate the egg yolk and egg white and mix the yolk with the rice

Put oil in a frying pan, add egg yolk rice, fry with a whipper, and take it out once

Put oil in a frying pan, fry shrimp and komatsuna, add egg yolk rice, add [seasoning], white onion, green onion and complete

《 💡 POINT 💡 》

· Just mix it gently with a whipper over medium heat without rushing! ✨

・ If you are concerned about whipper, you can also have 4 chopsticks 🧑‍🍳

Egg whites have a lot of water, so if you stir-fry them well, the aroma will be good and delicious 🥰

Yes, yes, yes, yes, yes, yes, yes, yes, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no,

🥟 and try to make it 🥟

On this account.

We are sending out easy Chinese 🇨🇳

Follow me if you are interested 🍜: ･

@ yusuke.kitchen

Fried rice # fried _ rice # Awarded without permission # easy # recipe The Chinese Home

2025/10/21 Edited to

... Read more「エビチャーハンを本格的に作りたい」「プロみたいにパラパラにしたい」ってときに、私が特に効いたと感じた追加ポイントをまとめます。レシピ自体はシンプルでも、ここを押さえるだけで仕上がりが安定しました。 1) ご飯は“温度”と“水分”が命 炊きたてをそのまま使うと水分が多くてベチャつきやすいので、私はご飯を軽くほぐしてから5〜10分置いて湯気を逃がします。冷やご飯なら、レンジでほんのり温めて「芯だけ冷たい」をなくすと炒めやすいです（熱々にしすぎると逆に潰れやすいので注意）。 2) 卵黄ご飯は“混ぜすぎない” 卵黄を混ぜるとコーティングされてパラパラになりやすい反面、混ぜすぎると粘りが出て重く感じることがありました。ご飯粒の表面がうっすら色づく程度で止めるのがコツ。卵白は別でしっかり炒めて香りを出すと、卵の存在感がちゃんと残ります。 3) ホイッパー（or 菜箸4本）で“潰さずほぐす” パラパラにしたいとき、フライ返しで押しつぶすのが一番失敗しやすかったです。ホイッパーならご飯が自然にほどけて、焦らず中火で混ぜるだけで粒が立ちます。菜箸4本でも同じイメージで、優しくほぐすのが正解。 4) 冷凍えびは塩水解凍＋水気オフでプリプリ 冷凍えびは塩水で解凍すると身が締まって食感が良くなりました。解凍後はキッチンペーパーでしっかり水気を取ると、フライパンの温度が下がらず香ばしく仕上がります。えびは炒めすぎると硬くなるので、色が変わったら一度取り出すのもアリです。 5) オイスターソースは“入れるタイミング”で香りが変わる 私は仕上げにオイスターソース＋醤油＋酒を入れて、鍋肌に軽く当てて香りを立てるのが好きです。全体に絡めたら、最後に塩胡椒で味を微調整。白葱・青葱は火を止める直前に入れると香りが飛びにくいです。 この5つを意識すると、冷凍えびでも「本格」「プロっぽい」エビチャーハンに近づきました。パラパラ感が足りないときは、油を足す前に“火力と水分”をまず疑うのが近道です。

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