Braised Rice with Potatoes and Beans

Name: Braised Rice with Potatoes and Beans
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: For two Rice; 200g pork; 1 potato; 150g Carob; 1 tomato; 30g carrot; Some shallot; 2 petals garlic; 2 Millet spicy; Some pepper; Some Thirteen incense; Some Soy sauce; Some salt; Some Sugar; Some Fuel consumption

by Grandma's stove

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When I was young, my grandmother often used leftover rice to make potato and bean stew, and every time I ate it, I would fly happily.

Braised rice is a quick and delicious dish. You can cook it when you are unwilling to cook and have to solve people's livelihood problems. Even food and vegetables are served in one pot, and the welfare of lazy cancer patients.

Each grain of rice is full and crystal clear, with fragrance and delicious flavor, and the strong meaty fragrance greatly increases the appetite. When Miss Tamarind ate the second bowl, she said faintly, "I can eat four bowls for this meal." Four bowls, friends! Doesn't my conscience hurt? I made five bowls in total.

Braised Rice with Potatoes and Beans

1. Ingredients: rice/pork/potatoes/beans/breast persimmon/carrots/onion garlic/millet spicy, the rice is braised well~

Braised Rice with Potatoes and Beans recipe

2. Heat a little oil in the wok, stir-fry the pork after warming up, and stir-fry for two minutes until the oil comes out.

3. Add green onion, garlic, chili, and diced carrots, stir-fry, add freshly ground pepper, a little thirteen spices, soy sauce, and then stir-fry the beans and potatoes.

4. Stir-fry until half cooked, add salt (light soy sauce), sugar, and oyster sauce to serve. According to personal taste, cooking is slightly saltier than usual. When the rice is in the half-cooked stage, stir the vegetables evenly into the rice.