1. Wash the rice, peel the potatoes and wash the carrots
2. Put the cleaned rice into a rice cooker and add water (the amount of water is slightly less than that of cooked white rice, the cooked rice will tend to be sticky if there is more water)
3. Cut the potatoes and carrots into 1 cm cubes respectively
4. Then rinse off the starch on the surface of the potatoes with clean water, remove and drain the water
5. Heat up the wok and pour vegetable oil, add the pork filling and stir-fry after the oil is 50% hot
6. Stir-fry until the meat is loose and white, add a little all-spice powder to season and stir well
7. Pour soy sauce and dark soy sauce
8. Stir-fry the pork filling and seasonings in the pot and turn off the heat
9. Pour the potato cubes and carrot cubes into the rice cooker
10. Then pour in the soy sauce of the stir-fried pork filling and the stir-fried pork filling
11. Add salt and olive oil (if there is no olive oil, add a little more oil when sautéing the pork stuffing, and then pour it into the pot together with the pork stuffing. Soy sauce and chicken essence have a salty taste, so the amount of salt should be mastered, don’t put it. Too much) Stir well with a spoon, cover the lid of the rice cooker, and press the cooking button
12. After the rice is cooked, sprinkle in chicken essence and chopped chives while it is hot, mix well
