Spinach Rice

Spinach Rice

1. After the water is boiled, put in the washed spinach, blanch for a few seconds, turn off the heat immediately and remove the spinach when it changes color

2. Then quickly rinse under cold water, finally squeeze the water and cut into fine pieces for later use

3. Cut the sausage into slightly larger cubes for later use. Don’t cut too small, or it’s easy to break up during frying.

4. Pour a little peanut oil into the wok, add the sausages with minced green onion and ginger, stir-fry on low heat until the white part of the sausages becomes transparent and you can smell the scent of the sausages, then turn off the heat. Do not use high heat during the frying process. Improper sausages will be burnt

5. After turning off the heat, pour in the blanched and chopped spinach

6. Stir-fry the spinach evenly with the remaining temperature in the pot, so that all the spinach sticks to the oil.

7. The rice in the rice cooker is steamed according to the normal procedure, but the amount of water added before steaming is less than usual, so that the rice grains will not boil and bloom, the pieces are scattered and chewy, and they have a sense of layering when paired with vegetables.

8. When the rice is steamed, the cooking button of the rice cooker jumps to the keep warm button, and then pour the fried spinach sausage

9. Mix the vegetable rice quickly, without leaving a large piece of rice in the pot, then cover the lid of the rice cooker, keep the rice cooker for 5 minutes, and then turn off the rice cooker and remove the latch