Stir-fried Vegetable Rice with Scallion Oil

Name: Stir-fried Vegetable Rice with Scallion Oil
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Pork belly; 250g shrimp; 1 small handful Seaweed; 1 carrot; 1/2 Kohlrabi; 1 small handful Dried shrimp; Some Chives; Some celery; Some oil

by Milk tea cooker

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

It rained all day long, and there was a supermarket for elementary school students who picked up kohlrabi, cut the pork belly and ran to school. Brother Liang must eat rice every day but he still has to cook. In order to save trouble, I feel that this kind of vegetable rice is the best choice. It has both nutrition and deliciousness.

Ingredients

250g Pork Belly
250g Shrimp
1 small handful Seaweed
1 Carrot
1/2 Kohlrabi
1 small handful Dried Shrimp
Some Chives
Some Celery
Some Oil

Stir-fried Vegetable Rice with Scallion Oil

1. Boil the scallion oil first, simmer the minced green onion and shrimp skin under the hot oil in the pot to make the scallion skin and minced green onion to get a fragrance. Pour it into a bowl for later

Stir-fried Vegetable Rice with Scallion Oil recipe

2. Add the remaining oil in the pan, stir-fry the cut pork belly, add the oil, add the chopped green onion, and cook until fragrant. Pour the shrimp into the old wine, and stir fry with some salt.

3. Cut the seaweed and add it to the pan and stir-fry the meat and shrimp. Pour in the shredded carrots and kohlrabi and stir-fry. Add the right amount of water and simmer for a small amount to make the vegetables absorb the soup

4. Scoop the excess soup into a bowl and add the rice cooked in the rice cooker (the rice should be steamed dry because there is moisture in the fried vegetables), add the chopped celery and chopped green onion, and stir-fry evenly.

5. Pour the boiled scallion oil into the rice and mix evenly on low heat. The smell of shallot oil is tangy, and the shrimp skin is another ordinary flavor!