STEP 1/15
Put the cauliflower in a chopper and operate it to the size of a grain of rice.
STEP 2/15
Add water and vinegar to the rice-shaped konjac and leave it for a while, discard the vinegar water and rinse it once.
STEP 3/15
Cut the mushrooms into 1.5cm thick pieces and cut them horizontally and vertically with a scallion filler on the front and back (knife is also possible)
STEP 4/15
Chop asparagus, chives and green onions and slice garlic.
STEP 5/15
Beat in the eggs and prepare them.
STEP 6/15
Place olive oil in a preheated pan over low heat and stir-fry chopped green onions for about 30 seconds. Add chopped cauliflower and stir-fry on medium heat for about 1 minute.
STEP 7/15
Add konjac, asparagus and salt and mix.
STEP 8/15
Reduce heat to low, cover and cook for 2 minutes.
STEP 9/15
Push the rice aside, add olive oil to the empty side and pour in the beaten egg. Let stand for about 30 seconds, mix, and place in a bowl.
STEP 10/15
Put all the ingredients in the teriyaki sauce in a pot and simmer over low heat for 3 minutes, stirring constantly so that they do not burn. Get me the peperocino hall.
STEP 11/15
Melt the butter in a preheated pan over low heat. Add sliced garlic and stir-fry over medium heat for 1 minute.
STEP 12/15
Add the cut mushrooms and bake. Turn over when butter shrinks.
STEP 13/15
Transfer garlic to a bowl if brownish.
STEP 14/15
If the mushrooms are baked, add half of the teriyaki sauce over low heat. Turn it upside down once in a while and turn off the heat when the sauce decreases.
STEP 15/15
Put grilled garlic and saesongi mushroom on top of fried rice, sprinkle the remaining teriyaki sauce, and add chives and sesame seeds.
Dry konjac rice contains starch similar to white rice, so choose konjac rice in water.