How to Cook Yummy Great to Have in Stock! Homemade Fried Rice Flavor Base

Great to Have in Stock! Homemade Fried Rice Flavor Base. Cook Something Amazing With Swanson® Broth! Swanson® Broth Is The Base For Many Mouthwatering Recipes! Great recipe for Great to Have in Stock!

I cooked the ground meat according to the method shown on the TV show. I got this idea by watching someone make a chicken rice base on a TV cooking show. I tried it with fried rice, which we eat a lot in my house. You can have Great to Have in Stock! Homemade Fried Rice Flavor Base using 15 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Great to Have in Stock! Homemade Fried Rice Flavor Base

1. Prepare 400 grams of Ground meat (chicken, pork, beef, or mixed).
2. You need 2 of Japanese leek (including the green section).
3. Prepare 4 of Eggs.
4. Prepare 4 clove of Garlic.
5. It's 2 of knobs Ginger.
6. You need 7 tbsp of Chicken soup stock (I used granulated).....
7. Prepare 2 tbsp of + 2 teaspoons ...or Weipa.
8. You need 1 tsp of Salt.
9. Prepare 5 of shakes~ Pepper.
10. Prepare 1 tbsp of Sake.
11. You need 1 tsp of Soy sauce.
12. It's 1 of Sesame oil, frying oil.
13. You need of To eat (1 meal):.
14. Prepare 1 of meal Homemade fried rice filling.
15. You need 180 of grams-200 grams Warm cooked rice.

I cooked the ground meat according to the method shown on the TV show. If you make this and stock it when you have some spare time, then it will be so co. Rule Number One: Always cook your rice in vegetable or chicken broth. It gives the rice a much fuller flavor.

Great to Have in Stock! Homemade Fried Rice Flavor Base instructions

1. Without breaking up the ground meat, lightly season the surface with salt and pepper. Sprinkle with sake..
2. Mince the ginger and garlic..
3. Roughly mince the leek, including the green section. You can also cut a 十 sign lengthwise and then chop finely..
4. Beat the egg in a bowl and lightly season with salt and pepper..
5. In a wok or large frying pan, add 1 teaspoon of both sesame oil and frying oil. When it has warmed completely, add the egg in at one time and stir it with large motions..
6. When it has cooked about 50% (this happens quickly,) return the egg to the bowl that it was beaten in. Break it apart with a wooden spoon (etc.) using cutting motions..
7. In the same unwashed frying pan, add 1.5 teaspoons of sesame oil and frying oil. Cook the ginger and garlic..
8. Once fragrant, add the block of ground meat as- is. Without breaking it apart, pan fry it like a hamburger. I used ground chicken breast this time..
9. When both sides of the meat have browned, break it apart by using cutting motions while continuing to cook. It doesn't have to be broken apart finely. It tastes best if it there are some hard clumps..
10. Once the meat has been broken apart and cooked, add the leek. Continue cooking..
11. Add the chicken stock granules, salt, and pepper to season..
12. Once the flavors have blended, add the egg. Break it apart as you combine everything together. Pour the soy sauce directly onto the surface of the frying pan so that it can sizzle. Stir everything around 2 or 3 times and turn off the heat..
13. While it is freshly cooked, divide into 8 portions. Since I had 650g, I made each portion about 80g. Once the portions have completely cooled, store them in the freezer..
14. When you want to eat some fried rice, just microwave a portion and mix it with warm rice! 1 serving of rice is about 180-200g..
15. It's not really a huge secret or anything, but my family never knows that I don't actually fry the rice!.
16. When microwaving the base, remove the plastic wrap. Depending on the brand of wrap, when it touches oil at a high temperature there is the chance that it will melt..

Rule Number Two: Forget the spice packet if it isn't working for you. Save it and use it on something else. A pinch of ground, dried caraway seeds, for a little Middle. If you see fried rice where the rice is crack apart - they are not good. Fried rice is not just about the taste, texture and feeling are also crucial classifying indicators.

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