每次吃鐵板燒，最喜歡食最後上的炒飯！就算之前食到幾飽都會清到大半碗🤣日式炒飯不同之處就是會先炒香洋蔥，還有加牛油蒜蓉！最後記得下日式醬油！材料圖用了生抽，因為臨旅行前不想開新的醬料🫡
今次用不黏鑊炒，炒了差不多10分鐘才乾身🙈下次都是用鐵鑊快靚正！
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❤️🔥日式鐵板和牛炒飯📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2 人份)
和牛/牛扒 100g切小粒
珍珠米 180g
雞蛋 2隻
牛油 1湯匙
洋蔥 半個切粒
蒜頭 5瓣磨蓉
甘荀 半條切粒
日式醬油 約1湯匙
蔥 1棵切粒
鹽、黑胡椒碎
🔹做法🔹
- 電飯煲煮熟珍珠米，拌散放涼1小時；蛋液加鹽拌勻備用；和牛粒灑上鹽和黑胡椒碎
- 下油開鍋，加入和牛粒煎至每邊焦香，下牛油炒勻盛起
- 同一個鍋下洋蔥粒炒香，撥至鍋邊倒入雞蛋，加入珍珠米中火炒勻至乾身(約需8-10分鐘)
- 加入甘荀粒和蒜蓉，下日式醬油、鹽和黑胡椒碎調味，加入和牛粒炒勻，灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Wagyu beef/beef steak: 100g, diced
Japanese rice: 180g
Eggs: 2
Butter: 1 tbsp
Onion: 1/2, diced
Garlic: 5 cloves, minced
Carrots: 1/2, diced
Japanese soy sauce: ~1 tbsp
Scallions: 1 stalk, diced
Salt and black pepper: to taste
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Cook rice in a rice cooker and let it cool for 1 hour. Beat eggs with salt and set aside. Season wagyu beef cubes with salt and black pepper.
- Heat oil in a pan, fry wagyu beef cubes until browned. Add butter and coat well. Remove from heat.
- Sauté onions in the same pan. Push onions to the side, pour in beaten eggs. Add cooked pearl rice and stir-fry until dry (about 8-10 minutes).
- Add diced carrots and minced garlic. Season with soy sauce, salt, and black pepper. Stir in cooked wagyu beef cubes. Garnish with chopped green onions.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
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