1. Wash the mushrooms and carrots and cut into pieces for later use
2. Two chicken thighs are boneless and cut
3. Marinate in a small bowl with green onion and ginger in cooking wine
4. Put the cut chicken and vegetables in the pan and stir-fry, add a little soy sauce
5. Add the washed rice to the wok and mix well, then put it in the casserole, bring to a boil on high heat, simmer for 15 minutes on low heat
Tips:Do not add too much water when mixing well, otherwise it will affect the taste of the rice
