1. Wash the greens, then drain and chop them. Carrots are peeled, washed, and thinly sliced. Clean the bacon and cut into thin slices. For shiitake mushrooms, use dried shiitake mushrooms, soak in advance, then wash and squeeze the water to dice.
2. In a non-stick pan, pour in corn oil, the bacon will fry out oil, so the corn oil can be less, I added a little too much. Add ginger shreds, turn on high heat, and heat the oil.
3. Pour in the bacon slices and start to stir fry.
4. During this period, the rice was washed clean and put into the rice cooker, adding some water less than the normal amount of water.
5. Stir-fry until the meat becomes transparent and stir-fry in oil.
6. Pour in the diced mushrooms and carrot slices and stir fry together.
7. Pour the cooking wine to get rid of fishy.
8. Then add chopped green vegetables and start to fry.
9. Stir-fry until the greens are completely soft, add salt to taste, slightly saltier than usual, because there is rice.
10. Add a little chicken essence and stir-fry evenly. Turn off the fire.
11. Pour it into a rice cooker with rice and water, and spread it out. Press the cooking key.
12. Cook, do not open the lid, continue to simmer for 5-10 minutes. Then open the lid and mix the food in the pot with a rice spatula. That's it!
Tips:1. The bacon must be stir-fried in place, so that it won’t get greasy when cooked. 2. The corn oil must be less when cooking. Otherwise the simmered rice will be a little oily.
