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炊飯器で作れる!厚切りベーコンの炊き込みチャーハン

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Published on Apr 6, 2019

ぜひ作ってみてくださいね!

炊き込みチャーハン
2人分

材料:
米 2合(300g)
ブロックベーコン(2cm角) 150g
長ねぎ(みじん切り) 40g

水 380ml
A:鶏ガラスープの素 大さじ1
A:しょうゆ 大さじ1
A:生姜(すりおろし) 小さじ1
A:塩・コショウ 少々
A:ごま油 大さじ1

溶き卵 2個分

紅生姜 適量

作り方:
1.フライパンを中火に熱し、ベーコンを焼く。時々返しながら全面に焼き色を付ける。取り出して2cm角に切る。

2.炊飯釜に米、水、(A)の調味料を入れて軽くかき混ぜる。

3.長ねぎ、(1)を乗せ、普通炊きで炊飯する。

4.炊き上がったら溶き卵を回し入れ、蓋をして卵に火が通るまで5分ほど蒸らす。

5.蓋を開け、全体をよくかき混ぜたらお椀に詰める。

6.皿に裏返して盛り付け、紅生姜を乗せたら、完成!

-------------------------------------------------------------------------------------------
Rice Cooker Fried Rice
Servings: 2

INGREDIENTS
150 grams block bacon
300 grams rice
380 milliliters water
1 tablespoon chicken stock powder
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
Salt, to taste
Pepper, to taste
1 tablespoon sesame oil
40 grams Japanese leek, chopped
2 large eggs, beaten
5 grams sliced pickled ginger

PREPARATION
Heat a medium pan over medium heat. Add the block bacon and cook, turning occasionally, until browned. Remove from the pan and dice into 2-centimeter cubes.
In a rice cooker, combine the rice, water, chicken stock powder, soy sauce, ginger, salt, pepper, and sesame oil. Stir to combine. Add the Japanese leek and bacon cubes. Close the lid and cook on the plain setting.
Once the rice is cooked, pour in the beaten eggs. Close the lid again and steam for 5 minutes.
Stir to incorporate the cooked egg into the rice.
Scoop the rice into a bowl, then invert onto serving plates. Top with pickled ginger.
Enjoy!

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