Braised rice with seasonal vegetables and bacon

Ingredients

• Bacon 200g
• Carrot 1 root
• Shiitake mushrooms 5 pcs
• Rice 1 cup
• Glutinous rice 1 cup
• Oil 1 spoon
• Salt 1 tsp
• Ginger 1 piece
• Cooking wine 1 spoon
• Light soy sauce 2 spoons
• Dark soy sauce 1 spoon

Steps

1. Wash and drain carrots and mushrooms

2. Thaw the bacon and soak it in warm water

3. Wash one cup each of rice and glutinous rice

4. Soak in water for 30 minutes

5. Dice mushrooms and carrots respectively

6. Separate the fat and lean bacon into small pieces

7. Put a little oil in the wok, add a few slices of ginger and saute until fragrant

8. Pour in the fat cubes and stir-fry until the oil is released

9. Add lean meat cubes and stir-fry

10. Add carrots and mushrooms

11. Add cooking wine to remove the smell

12. Add light soy sauce to taste

13. Add old soy sauce color mixing

14. Add appropriate amount of salt according to taste

15. Pour all the soaked rice and fried side dishes into the rice cooker, add water, the amount of water is the same as usual for cooking

16. Mix the ingredients well

17. Turn on the rice cooker and select the "Clay Rice" program

18. After the program is completed, mix well and eat

19. Finished product

Tips

1. Tips:
2. 1. Bacon will produce oil, so you only need to put a little oil in the wok to moisten it.
3. 2. Bacon is salty, so add less salt. If the bacon tastes lighter, you can add some salt. If the bacon tastes saltier, you can add more salt. Soak in warm water for a while beforehand.
4. 3. The "Clay Rice" program I chose has a layer of crispy rice crust on the bottom of the cooked rice, which tastes particularly fragrant.