PROBLEM TO BE SOLVED: To provide a technology in which a starch-based food material is suitably stir-fry cooked.SOLUTION: Provided is a fat composition containing an emulsifier having HLB of 4.7 to 8, and an edible fat. By using the fat composition for stir-fry cooking, a starch-based food material including, for example, rice, noodle, pasta or the like, can suitably be stir-fry cooked. Provided furthermore is a fat composition containing an emulsifier (b) having HLB of 2.5 or less.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】澱粉系食材を好適に炒め調理する技術を提供する。【解決手段】ＨＬＢが４．７～８の乳化剤と食用油脂を含有する油脂組成物を炒め調理に用いることによって、たとえば米飯、麺、パスタ等の澱粉系食材を好適に炒め調理することが可能になる。更に、ＨＬＢが２．５以下の乳化剤（ｂ）を含む油脂組成物。【選択図】なし
