Carrot Oil Rice
This is a dish my grandmother made for me all the time when I was a child. Braising rice with diced carrots and meat makes for an absolutely delicious, hearty meal. Anyone who has spent time in rural Sichuan will surely recognize this familiar dish.
Ingredients
carrots
two
rice
one pot
pork
one piece
scallions
to taste
pickled vegetables
one spoonful
Erjingtiao chili peppers
two
Meiren chili peppers
two
ginger
to taste
garlic
to taste
Instructions
1
Step 1
First, prepare all the side ingredients. Mince the scallions, ginger, and garlic. Cut the Erjingtiao and Meiren peppers into rings. Dice the carrots into small cubes.
2
Step 2
First, steam a pot of rice in the rice cooker. Make it slightly firm. Add oil to the pan, then add the chopped pork (with both lean and fat) and stir-fry until fragrant.
3
Step 3
When the ground pork turns white, add the soybean paste and stir-fry until fragrant.
4
Step 4
Add the minced scallions, ginger, garlic, and Erjingtiao and Meiren peppers. Drizzle in the soy sauce and stir-fry evenly.
5
Step 5
Add chicken essence.
6
Step 6
Add the diced carrots and stir-fry evenly.
7
Step 7
Stir-fry the carrots until slightly cooked, then remove from the pan and set aside.
8
Step 8
Place the rice into the pot. Spread the cooked ground pork mixture over the rice. Add a piece of pork lard.
9
Step 9
Add two-thirds of the water. Simmer on low heat.
10
Step 10
When the sauce has nearly reduced, it's ready to serve.
11
Step 11
Sprinkle with chopped scallions. Add some pickled peppers. Stir well, and the delicious oil rice is ready.
