Baked rice with peas

Overview

It smells like cured meat and parsley, tastes like pork cubes and peas, and has the soft glutinous texture of small farmers’ sticky rice. It’s so addictive that you can’t stop eating it, bowl after bowl!

Tags

• staple food
• home cooking
• bacon
• cabbage head
• coriander
• dried shiitake mushrooms
• lean meat
• oil
• onions
• peas
• rice
• sausage
• yao zhu
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash and process all materials first. Chop the onions and coriander, soak the dried mushrooms and scallops for a while and then dice them, and dice the parsley, fresh lean meat, bacon, sausage, and cabbage heads. (The thinner, the better)

   

2. 2 Put the peas in a pot and add a little water to just cover the peas. After the peas are boiled over high heat, add the cabbage heads. Turn down the heat and cook until the water is just dry. Be careful not to burn it.

   

3. 3 Heat the pot until red, add an appropriate amount of peanut oil and parsley and stir-fry for a while, then add the rest of the raw ingredients (except green onions and coriander), stir-fry over high heat, and finally add the peas and broccoli in the pot. When they are almost stir-fried, add salt and soy sauce (you can add more, because you won’t add seasonings for a while), and set aside.

   

4. 4 , cooking. Put the rice into the rice cooker, then wait for the rice to boil and add the fried ingredients above.

   

5. 5 Then add onions and coriander.

   

6. 6 Finally mix well and it’s ready to eat