チャーハンは我が家での定番ランチの１つです。夫は基本的にご飯が好きではなく、カレーやチリなど濃い味のものと一緒に食べるのは良いのですが、ご飯そのものを楽しむタイプではないですが、チャーハンは好きみたい。わたしはご飯（日本のお米に限りますが）とお漬物だけで幸せですし、なければご飯にごま塩でも美味しいと思います。

Fried rice is one of the lunches we have at home quite often. My husband doesn’t like rice very much, he enjoys it when he has it with strongly flavoured things like curry or Chilli Con Carne but he doesn’t enjoy rice itself, unlike me.  I can eat just rice (if it’s Japanese rice) with Japanese pickles or even just with some sesame seeds and salt.  However, he seems to enjoy the fried rice that I make.  (He never liked fried rice in Chinese restaurants, though.)

大抵夫が大好きな日本式に作ったソーセージを入れます。中華風のお塩だけとかお醤油味は夫が喜ばないのでいつもはとんかつソースと日本のウスターソースとシラチャソース（辛いタイのソース）で味付けをしますが、今日は少し捻ってコチジャンを使ってビビンバ風にしてみました。余り使えるお野菜がなかったのですが、冷凍していたもやしと玉ねぎと青ネギを入れました。ゴマも散らしましたが、味はせず。こちらで買ったコチュジャンはこれまで使っていたものよりも辛くて甘味がないので、少なめに使ってお塩とお砂糖を少し加えてみました。それでもかなり辛かった！

Now that we can buy them, I almost always use sausages (Japanese style) because my husband loves them.  He doesn’t seem to like fried rice flavoured with just salt or soy sauce so I use Japanese Tonkatsu sauce and Japanese Worcestershire Sauce and Sriracha sauce, but today I changed it and used Kochujang (Korean spicy red pepper sauce) to make it something similar to Bibimbap.  We didn’t have much vegetables at home so used bean sprouts that I had frozen, onion and green onion.  I also used sesame seeds but I must say I couldn’t taste it (because Kochujang is quite powerful).  The Kochujang we bought here is much more spicy and doesn’t have much sweetness so I used much less Kochujang than I would have used with some salt and sugar as well.   It was still very spicy!

取っ手が取れるフライパンで作って、そのままテーブルに。石焼ビビンバ用の石の器はなく、欲しいなと思うもののビビンバにしか使えないし場所とるし、とこれまで色々試してみたのですが、結局シンプルにフライパンで焼いてそのまま、というのがお焦げも出来て熱々で食べられて良い気がします。

I cooked in a frying pan, of which the handle is detachable and put it on the table without plating it so it keeps hot and there will be some burned rice on the bottom (that Asian people love).  We don’t have the stone bowls you use for Bibimbap so I’ve tried a few ways to serve Bibimbap but I feel this is probably the best way.

本来は色々なお野菜を別々に調理して味付けしてご飯の上に乗せて出しますが、そうするとテーブルで混ぜている間に冷めて行ってしまうんですよね。なので、今日は焼き飯風に作りました。夫がお仕事をしていた時はこの状態でテーブルに出すのは（ただの焼き飯になってしまうので）抵抗がありましたが、今は夫と一緒に作って一緒に食べるのでこれでも良いかな、と思います。ランチだしね。

You are supposed to stir-fry each kind of vegetable separately and flavour it separately, then put them on rice so it looks pretty and also it tastes better, you then mix everything yourself.  However, without the stone bowls, it gets less warm while you are mixing it even when you use a frying pan.  So, today I just stir-fried everything together.  When my husband was working and when I was the one who served dinners during the week, I didn’t want to serve it like this because it looks just like a quickly made stir-fried rice, nothing much, even when you have spent a long time preparing each vegetable.  However, now that we cook together I feel this is fine.  It’s only lunch today, anyway.