A gorgeous twist on leftover rice - braised rice with bacon and potatoes

Overview

Colleagues from the editing and broadcasting department sent some Hubei bacon, also called Hubei bacon, cured meat, and salted meat. This kind of meat is not smoked but air-dried directly, and it tastes very good. In order to avoid being too salty, it is best to soak it in rice water for half a day to remove the salty taste before frying. In the evening, I made stewed rice with bacon and potatoes using the rice I didn't finish at noon. Because I used some leftover rice to make the stewed rice, the steps are slightly different from the newly steamed stewed rice. If it is freshly steamed stewed rice, just use the usual amount of rice and water for steamed rice. After laying out the bacon and potatoes, follow the normal steaming rice procedure. After the time is up, simmer for a few minutes. The leftover rice is already cooked and has absorbed water, so when cooking it, only half a bowl of water is evenly added to prevent it from sticking to the pot. The cooking time is also determined by simmering the potatoes until they are soft. It can probably be regarded as a kind of gorgeous transformation of leftover rice. In fact, you can use bacon or sausages to make stewed rice, and you can also use a variety of side dishes, such as beans and carrots. You can also add vinegar, pepper, dried chili and other seasonings according to taste.

Tags

• fried rice
• chicken essence
• garlic
• hubei bacon (or bacon or sausage)
• light soy sauce (or very fresh soy sauce)
• onions
• potatoes (or beans, carrots, and other side dishes).
• ginger
• salt

Ingredients

Steps

1. 1 Dice the onion, ginger and garlic, soak the bacon and then dice it and set aside.

   

2. 2 Peel the potatoes, wash and cut into slightly smaller cubes, soak in water and set aside.

   

3. 3 Heat the pan with cold oil, add a little less base oil, and fry the bacon until the fat is transparent and oily. Add the minced ginger and garlic and stir-fry until the aroma is released. (Be careful not to put the chopped green onions down together. Add the chopped green onions after the rice is simmered. Use the temperature of the rice to simmer the chopped green onions until the green onions are fragrant. It will not be too raw or spicy, nor will it have the smell of rotten onions that have been simmered for a long time.)

   

4. 4 Add the drained potato cubes and stir-fry until the edges are slightly translucent.

   

5. 5 Add appropriate amount of soy sauce salt and chicken essence and stir-fry. (It is best to use light soy sauce or extremely fresh soy sauce to enhance the freshness. The amount of light soy sauce, salt and chicken essence should be determined according to the saltiness of the bacon and the amount of rice.)

   

6. 6 Because it is leftover rice, use a spoon to spread the leftover rice in a rice cooker or electric pressure cooker. To avoid sticking the pot, add half a bowl of water evenly. (If it is newly made rice, this step is not needed. Just follow the normal amount of rice and water.)

   

7. 7 Spread the fried potatoes and bacon evenly on the rice, press the steam rice button, and continue to simmer for a few minutes after the time is up.

   

8. 8 After removing from the pan, add the chopped green onion and mix well. (Because I was using leftover rice and it was an electric pressure cooker, according to the power of my electric pressure cooker, I simmered it for 7 minutes until the potatoes were soft. If it was freshly made rice, it needed to be adjusted to the "cooking" position.)