Carrot and Egg Porridge
1.
Wash the rice and stir well with a little peanut oil, and put it in the refrigerator for 1 hour;
2.
Peel the carrots and cut into granules;
3.
Pour the egg liquid into the hot pan, fry until the shape is set, take it out and let cool and cut into small pieces;
4.
Boil water, add rice and cook for 5 minutes;
5.
Pour diced carrots, cover and cook for 20 minutes;
6.
Add eggs, continue to cook for 5 minutes, add appropriate amount of salt before serving.