●SHINTAKENOKO TO TAMAGO NO CHA-HAN
----- New Bamboo Shoot and Egg Fried Rice
＜Ingredients (for two)＞
150g parboiled new bamboo shoots
2 eggs
280g or about two bowls, warm rice
salt
1 tablespoon Soy sauce
salad oil (desired amount)
●SHINTAKENOKO TO TAMAGO
NO CHA-HAN
----- New Bamboo Shoot and Egg Fried Rice
＜Ingredients (for two)＞
150g parboiled new
bamboo shoots
2 eggs
280g or about two bowls, warm rice
salt
1 tablespoon Soy sauce
salad oil (desired amount)
1) Cut the bamboo shoots into thin julienne strips
2) Blend the yolk and the white of the eggs
3) Heat the wok over high heat until the grease is
settled,
then add about 2 to 3 tablespoons of corn oil, heat
it again, then
add the blended egg at once, then stir it. Next,
add rice, and loosen
the lump of rice. Sprinkle salt for seasoning then
pan fry.
4) Add the thin strips of bamboo shoots in the pan,
then stir fry
them together, season more with salt. Finally add
soy sauce to
the bare part of the pan then quickly blend them
together.
*With plentiful egg,
the 'cha-han' will turn out fluffy yet with the
suitable accompaniment of savoring and texture filled
bamboo
shoots. A very rich and exquisite meal!
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