| Author: Eltria | Original Source: Syosetu |
| Translator: Mui | English Source: Re:Library |
| Editor(s): Robinxen | |
Thanks to Alfe, Hom mastered her secret technique and safely reached the final day, the fifth day.
After breakfast, Alfe and Hom, who had requested special training, went out to the garden. I watched them from the window as I got dressed.
Occasionally, the window glass shook, indicating that the two were practicing their Thunder Step activation. Judging by the variations in the vibrations, they seemed to be testing their ability to control its power.
Alfe had almost perfect control over her powerful magic, making this possible. Ideally, I should be playing Alfe’s role, but reaching that level was a daunting task. I needed to come up with a way to accurately control magic using simplified formulas.
Even so, I’m glad we came to this training camp, and I’m truly grateful to have Tao Ran as our Teacher. In just five days, he not only helped us train but also fostered our growth as individuals. I was deeply grateful to him for that.
As I pondered my gratitude for Tao Ran, he unexpectedly poked his head in.
“…Miss Leafa, do you have a moment?”
“Of course, Teacher. Do you need help with something?”
“No, it’s not so much help. I was thinking of cooking with the frying pan you gave me.”
The special frying pan I brought as a token of appreciation seemed to be quite useful. It made me happy to see my alchemical creation appreciated.
“The other day, I made chahan for a late-night snack, and it was very well received. I was glad to recreate a taste from my homeland. Would you like to learn how to make it?”
“Thank you very much. I would love to learn.”
I had knowledge of a dish called chahan, but I had never tasted it. Watching it being made would be a first for me as well.
“When I cook with the pan you gave me, it turns out quite fluffy and delicious.”
“Do you use Canado rice, the same as for porridge?”
Canado rice was shorter and stickier compared to the more common Crocket rice in this country. I remembered the Crocket rice served with curry at a southern restaurant near the Dragon Temple of the Black Dragon Religion, which was dry and lacked cohesion.
If you wanted a fluffier result, Crocket rice seems more suitable, but there must be a reason why Canado rice was preferred.
“Of course. Canado rice absorbs moisture and becomes fluffy. For fried rice, a traditional dish from my homeland, Canado rice is essential. If you coat the rice with oil and egg and then quickly evaporate the moisture, each grain will separate beautifully, giving it the perfect texture,” Tao Ran explained with a pleased expression as we moved to the kitchen.
The kitchen was filled with the sweet, soft scent of steam.
“Yes, yes, this is looking good,” Tao Ran said, nodding with satisfaction as he opened the lid of a large pot. It seemed he had used an old cooking setup known as a kamado. The large pot, resembling an alchemy cauldron, contained a significant amount of cooked rice.
“There’s a lot of rice,” I observed.
“Ho ho ho. Alfe and Hom have been working hard since morning. The best way to quickly replenish their magical energy is with a good meal.”
Indeed, Alfe and Hom must be quite hungry after using so much magical power.
“Let’s make the fried rice in batches.”
“Yes, let us. First, I’ll show you how it’s done. After that, it’s your turn, Miss Leafa.”
“I’ll do my best to match your taste, Teacher.”
“Worry not, it’s easy.”
Tao Ran gave the usual pleasant smile to my stiff response.
The kitchen already had the ingredients for chahan fried rice1 prepared.
There were four eggs, finely chopped vegetables like scallions and bell peppers, and a chunk of pork called char siu that had been roasted and then simmered. We also had cooked rice and seasonings.
The seasonings were distinctive, especially the Canado soup base, a concentrated chicken broth solidified with fats. This seemed to be the key flavor of chahan. When I tasted it, I was surprised by its saltiness but also noted the rich chicken umami. This must be the secret ingredient in chicken porridge as well. My mother would probably be delighted if I brought some home as a souvenir.
“Alright, let’s get started.”
“Please do, Teacher.”
Tao Ran began by heating my special frying pan over high heat, adding cooking oil to coat it. When smoke started rising from the heated pan, he reduced the heat of the magical stove, letting the surface cool slightly before pouring in the beaten eggs.
From there, his movements were swift and efficient. Before the eggs were fully cooked, he added the rice, quickly mixing it with the eggs. Just as he had described, the oil-coated eggs enveloped each grain of rice, making a pleasant sizzling sound as they cooked and the moisture evaporated, turning the mixture into a fluffy, separated texture in no time.
“You’ll hear a change in the sound here. That’s when you add the rest of the ingredients and continue stir-frying,” Tao Ran instructed.
He added the vegetables and finely chopped char siu. The ingredients sizzled and popped in the pan, cooking as the remaining moisture evaporated.
I was surprised that sound was used as a cooking cue, but once I heard the change myself, it made perfect sense. It was a remarkably clear indicator.
As a slight browning appeared and a savory aroma began to waft, Tao Ran reached for the jar containing the Canado soup base.
“Now, add the Canado soup base and finish with some salt and pepper to taste,” he instructed.
With practiced ease, Tao Ran added the seasonings by eye, swiftly mixing them with a wooden spatula. His skilled hands and pleased expression revealed just how much this dish meant to him, reflecting the flavors of his homeland.
Soon, chahan was ready. The rice, glistening and coated with egg, emitted a deliciously appetizing aroma.
“Careful, it’s hot,” he said, handing me a spoonful.
I accepted the bite, cautiously bringing it to my mouth to avoid burning myself. The rice and ingredients separated lightly on my tongue, creating a texture and flavor I had never experienced before.
“It’s delicious, Teacher!” I exclaimed, my voice louder than usual. Despite the simplicity of the preparation and the humble appearance, the fried rice offered a surprising depth of flavor and delightful texture.
