"Golden" rice dumplings

Cut the bell pepper into small pieces and shred the carrot

Blanch the peas, blanch the pork belly with salt, and remove the meat from the ice shrimp

Braised pork belly, add colored soy sauce, chicken essence, cooking wine, cumin powder, remove from the pot and set aside

Sautéed vegetables in olive oil

Pour in leftover rice

After the rice is fried evenly, add salt, cumin powder, Nande seasoning, appropriate amount of teriyaki sauce, and after frying the rice, add the pork belly and ice shrimp. Stir evenly and turn off the heat

eggs, add water starch, put the rice into the spread egg cake

Arrange on the plate and add your favorite sauce

Because the multi-grain rice I used to make lanterns yesterday was darker in color overall, the pork belly had to be cooked separately (firstly to prevent the braised sauce from contaminating the rice and affecting the overall color matching; secondly to ensure that the time for making the pork belly would not be too long and affecting the tenderness; thirdly, people who do not eat pork belly can skip this step)

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