シャドーイング練習: Secrets to Best Fried Rice | Helen's Recipes - 動画で英語スピーキングを学ぶ
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Hi everyone!
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Today I'm sharing with you some of my secrets to make the perfect fried rice.
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It's a very basic Asian dish that everybody might have made at least once in their life.
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But you might still be wondering why your homemade fried rice isn't as good as the one at the restaurant.
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So let's see how you can make it differently.
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Let's begin!
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You want to soak 1 to 2 Chinese sausages in hot water to soften and then dice them.
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You also need some vegetables like carrots, corn, green peas.
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You can dice up the fresh ones and steam them or buy the frozen package sold at the supermarket supermarket.
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You might want to use some sausages or Vietnamese ham cut into dices.
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3 cups of 1 day old cooked rice are left in the fridge overnight.
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Add a dash of water and use chopsticks to fluff the rice really well.
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Rule number one, you should always make fried rice with 1 day old rice and not hot steamed rice.
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Leaving the rice overnight in the fridge, we also have this to be drier and also crispier when we fry.
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In a large bowl combine 1 cup of the frozen vegetables, 1 cup of diced Vietnamese ham or chả lụa, 1 cup of Chinese sausages,
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then season with a teaspoon of chicken stock, 1 third teaspoon salt and 1 half a teaspoon of sugar.
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Mix well.
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Heat a large frying pan or non-stick wok and add 2 tablespoons of vegetable oil.
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Then fry a tablespoon of mint shallots and garlic until fragrant.
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Add the veggies and sausages and stir-fry for about 3 minutes so the seasonings can absorb into the vegetables.
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Then add the rice and stir well for 1 to 2 minutes.
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Make a hole in the middle of the rice and crack in one egg.
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Use the spatula to beat up the egg and sprinkle some pepper into it.
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When the egg is roughly solidified, you can mix in the rice and stir everything up again.
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This is the second tip to keep the rice grain still dry and not overcooking the egg.
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If you crack the egg directly onto the rice, the rice gonna get kind of wet and soggy.
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If you fry the eggs before adding the rice, the eggs gonna be overcooked and turn too dry.
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So this trick of making the hole in the center of the rice really great.
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You can press down the rice and cook for a few minutes
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so the rice at the bottom will turn more golden and crispy.
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Transfer to a serving plate.
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Sprinkle some pepper on top and some cilantro or mint to garnish.
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Serve with a bowl of chili soy sauce.
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Another trick to make a perfect fried rice is
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that You don't want to overcrowd the rice and the vegetables in the pan.
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At the restaurant, they use a very large wok and fry maybe just one or two portions at a time.
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That's how they get the rice grains really dry and separated.
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I hope these tricks helps you to perfect your fried rice dish.
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And if you make it next time, don't forget to send me a photo of your fried rice on Instagram,
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Facebook or Twitter with the hashtag HelenRecipes so I can see how great it turns out.
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Thank you so much for watching.
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Bye bye!
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「Secrets to Best Fried Rice | Helen's Recipes」を使って、シャドーイングで英語を練習しましょう。
毎日15〜30分の練習で、IELTSスピーキングへの自信と実践的な英会話力が身につきます。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。