1. Prepare the ingredients and change the carrot into small dices.
2. The tomatoes are blanched in hot water for a while and peeled.
3. Change the knife into small pieces.
4. Add a little olive oil to the wok.
5. Put the carrots in first and stir fry.
6. Add peas and stir fry until the vegetables are slightly tightened, then turn off the heat, set aside.
7. Add corn dregs to the rice, mix, and wash to pick out impurities.
8. Pour in the fried vegetables and add a little less water than usual when cooking rice.
9. Finally, pour the diced tomatoes, close the lid, and start steaming the rice.
10. After the rice is steamed, remove the lid, let it cool for a while, add a little salt, and stir evenly with a rice spoon.
11. Sprinkle a little seaweed on the surface for decoration.
Tips:The water in the rice should be less than usual, because the vegetables will produce water during the cooking process. After cooking, add a little salt to reconcile, it is best not to use soy sauce, otherwise the color will be black.
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