1. Wash the rice well, add a little less water than usual to cook the rice and soak for 20 minutes
2. Shred the onion, cut the carrot into small cubes, dice the pumpkin and set aside, cut the chives into small pieces and set aside (forgot to shoot the spring onions)
3. Wash the pot and heat it to 70% heat, pour in vegetable oil and heat up
4. Pour pumpkin
5. Stir-fry for 1 to 2 minutes, then transfer to a bowl and set aside
6. Pour a little oil into the pan, add onions and stir fry for 30 seconds
7. Add in the slightly fried pumpkin and mix well
8. Pour the soaked rice and water into the pot, add salt to taste, turn to a low heat after a high heat boil, cover the pot and simmer for 15 to 20 minutes
9. Turn off the heat and remove the lid. Now it is simmered. Finally, sprinkle pepper and chives on the surface of the rice. Cover the pot and simmer for 3-5 minutes to let the aroma of pepper and chives penetrate into the rice. Just mix well
Tips:Remember to cook the rice on a low heat, otherwise the pot will be mixed.
