Braised Rice with Sausage and Mixed Vegetables
Overview
After giving birth to a baby, there is always not enough time. I have to visit the baby several times in the middle of cooking. If the baby is crying, I have no time to cook. Later, while the children were sleeping, I quickly cut the vegetables, stir-fried them and poured them into the steamed half-cooked rice. I didn't need to worry about it anymore. I just waited for it to stew and take it out of the pot. Time doesn't fly by so fast. Moreover, you can put any vegetables you want, and you can put whatever leftover vegetables you have at home.
Tags
Ingredients
Steps
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After washing the rice, put it into the rice cooker, add appropriate amount of hot water and soak for 10 minutes, then press the cooking button to simmer.
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Slice the sausage, cut the beans into small pieces, cut the celery into diagonal sections, slice the mushrooms, and dice the onions and carrots.
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Add oil to the pot and stir-fry the mushrooms with chopped green onion.
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Add appropriate amount of salt, chicken essence and water. Cover and cook over medium-low heat until fragrant. Pour into a bowl and set aside.
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Pour oil into the pot, simmer the minced ginger and chopped green onion, add the sausage and stir-fry the oil.
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Add the diced carrots and stir-fry for a while. I like to add the diced carrots first and then the onions. The diced carrots tend to turn red.
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Add onion and stir-fry evenly, add light soy sauce and oyster sauce.
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Add green beans and stir-fry evenly.
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Add celery and stir-fry evenly. Add a small amount of salt and chicken essence and stir-fry evenly.
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Pour in the previously sauteed mushrooms and take them out of the pan.
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Pour the vegetables into the half-stewed rice, mix well, cover and continue to simmer.
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Finally, the rice and vegetables are cooked together.