Stewed Rice with Mushrooms and Peas

Name: Stewed Rice with Mushrooms and Peas
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Rice; 10 Dried shiitake mushrooms; 100g pork; 5 pieces Sausage; 100g pea

by Zhiping

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Stuffed rice with a variety of patterns-good things are sometimes just because they are good, but they are wasted. I saw China on the tip of my tongue and realized how precious the white mushrooms that rotted in my hands. I got them at the time and put them there. Let it be worms, and red mushrooms are said to be very rare. The edible mushrooms have been eaten twice in a row recently, once to make carrot rice, and once today. In the future, in order to prevent insects from throwing away, they will continue to eat them. Most people know how to cherish ingredients. It is the season of peas. Using peas to braise rice adds a color. The nutritional value of peas is obvious to all.

Ingredients

150g Rice
10 Dried Shiitake Mushrooms
100g Pork
5 pieces Sausage
100g Pea

Stewed Rice with Mushrooms and Peas

1. Prepare ingredients

2. Wash the rice once, add appropriate amount of olive oil, water, oyster sauce, 1/3 teaspoon salt, 1/2 tablespoon light soy sauce to marinate for easy taste