1. Ham, carrots, potatoes, and gluten-free beans, diced separately
2. Put the shiitake mushrooms into a low heat and add water to boil, turn off the heat and soak until soft (you can keep the shiitake mushrooms for cooking)
3. Pour the rice into the inner pot of the rice cooker and wash
4. Add 290g of cold water (I forgot to wash the mushrooms when I soaked the mushrooms, so the mushroom water can't be used π)
5. Put it in the rice cooker, press the cooking button, and cook until it smokes (8-10 minutes)
6. Add a little oil to the wok
7. Add shiitake mushrooms, stir fry over low heat to create a fragrance
8. Add the diced ham and fry the excess oil
9. Pour in peas, potatoes, carrots, and gluten-free beans and stir fry
10. Add salt, mix well, turn off the heat
11. After the rice cooker smokes, pour in all the fried ingredients, cover the lid and continue cooking until the rice cooker jumps to heat preservation
12. Unplug the power, simmer for 10 minutes, open the lid and add the shredded squid, mix well
13. Finished picture appreciation
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