Materials:

2 measuring cups of white rice (soaked 1 hour), 1 boneless chicken leg (diced), 1 mushroom (sliced), 0.25 red and yellow sweet pepper (peeled and shredded), 0.2 carrot (peeled and shredded) and 0 onion (peeled and shredded).

working methods

Add shredded onion, sliced mushrooms, shredded carrots, minced garlic, etc. Stir-fry in an oil pan over medium heat (2 tbsp oil, olive oil is recommended) until the shredded onion is slightly golden yellow.

2. Stir-fry the boneless diced chicken legs until the skin is slightly cooked. Boneless diced chicken legs can also be marinated with soy sauce, sugar, pepper, rice wine and egg liquid 10 minutes.

3. Stir the soaked white rice evenly to stir-fry the rice flavor, then add the broth (2 bowls) and cover it with medium and small fire until the rice is cooked (about 8 minutes).

4. Add the shredded red and yellow peppers, sprinkle with salt and stir well. After you feel the smell of sweet pepper, you can go out of the pot.