1. Wash the rice and soak in an appropriate amount of water.
2. Wash and chop pleurotus eryngii, carrots, onions and garlic.
3. Heat the pan with cold oil and stir fry the seafood.
4. After the seafood changes color, serve it out for use.
5. Continue to fry garlic with the oil that has been fried in seafood.
6. Saute the garlic and add carrots.
7. Sauté the carrots in red oil and add the onions.
8. Pleurotus eryngii after sautéing onions.
9. Pleurotus eryngii is fried until softened, then add rice, previously fried seafood, curry, and salt.
10. Stir well and add appropriate amount of water.
11. After the high heat is brought to a boil, simmer until the rice is cooked on a low heat, then turn the heat to a higher heat to make the rice crust.
12. After the high heat is brought to a boil, simmer until the rice is cooked on a low heat, then turn the heat to a higher heat to make the rice crust.
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