Fat-reducing three-color brown rice lunch box

Overview

How to cook Fat-reducing three-color brown rice lunch box at home

Prepare the main ingredients.
Blanch the carrots into cubes before use.
Dissolve the cornstarch with a little water.
Put appropriate amount of cooking oil in the pot, add garlic cloves and fry until fragrant.
Pour in sweet corn kernels, diced cucumbers, diced carrots, and a little water and stir-fry for 30 seconds.
Add a little salt to taste and add a little water starch before serving.
Soak black rice, brown rice, red rice, and corn kernels one night in advance, add water and steam until cooked. The amount of rice and water is 1:1.2.
Fry the luncheon meat and the color on both sides will become more fragrant.
Put a little oil in the pot, crack in the eggs, and fry over medium-low heat until the egg whites solidify. Sprinkle salt and cracked black pepper on the surface without turning it over.
There are two layers in the lunch box, with seasonal vegetables and corn kernels placed on top of each other. Luncheon meat is cut into lettuce wraps and 2 small tomatoes are used to relieve greasy taste.
On the other layer, put three-color brown rice, purple cabbage, shredded lettuce, sunny-side up eggs, and braised chicken legs in a small box.
A combination of meat and vegetables, nutritious and healthy, you can eat it without feeling hungry. Bring the lunch to the work, heat it in the microwave and you can eat it. It looks good and is of high quality.