Recipe for fried rice

When I was hungry, I remember how to make simple fried rice that I was taught when I was still in elementary school.

It's not a big deal.

Take out a bowl of rice (about 150 to 200 g) frozen from the freezer, mixed vegetables, and 2 eggs and 2 sausages from the refrigerator.

Heat frozen rice in the microwave for about 1 minute and thaw it.

In the meantime, break the egg in two and beat it.

If you have time, it would be good to chop the sausage appropriately with kitchen scissors.

After thawing the rice, add an appropriate amount of mixed vegetables, beaten eggs and chopped sausages and stir well.

After dripping oil on a frying pan to the size of about 500 yen coins, put the fire and put the previous rice where the frying pan is warmed up.

At this time, don't forget to keep it on a high fire.

The rice starts to pass while saying crackling, so shake the frying pan and turn it evenly so that it doesn't burn.

At the place where the egg is polo, reduce the heat to low heat, add a little salt, pepper, add a little soy sauce or Chinese dashi stock as you like, return it to medium heat, and then adjust the taste while turning the frying pan so that the taste blends to the whole.

It's finished at the place where the egg has a thin burnt.

Transfer it to a plate, wash the cooking utensils, and eat.

If you can make this simple fried rice, you will be able to make stir-fried dishes.

If you can stir-fry, you can add water-soluble potato starch when seasoning and make bean paste.

If you put it on rice, it's a rice bowl.

If you can make bean paste, you can make simmered dishes if you increase the amount of hot water and change the timing of seasoning.

That alone expands the repertoire of cooking greatly.

The whole basic is to make fried rice.

I learned this from my grandmother.

You can shred it by hand even if you don't have a kitchen knife.

If you want, it's easy to use kitchen scissors, right?

If you want to slice it, you can use a slicer.

You can also make shredded cabbage with a slicer.

In that way, my grandmother lowered the hurdle to cooking with a laugh.

I still remember that my grandmother, who was noisy with courtesy, greetings and manners, was very kind when cooking.

Next time, I'm going to teach this recipe to my child.