Chicken Fried Rice

Today I’m introducing chicken fried rice. The key points are "moisture management" and "drawing out the chicken oil." By first creating chicken oil packed with umami from the chicken itself, the aroma spreads to every single grain of rice. Then, by finishing it at just the right point—not removing too much moisture but not leaving too much behind—it becomes fluffy yet moist. It turned out to be a gentle-tasting fried rice with the lovely, light fragrance of chicken umami♪