1. Wash the rice and soak it in water for 20 minutes.

2. Wash the mutton, cut the fat and lean meat into small pieces; dice the onions and carrots; slice the ginger.

3. Heat a frying pan, add diced mutton fat and fry until oil spits out.

4. Add the lean mutton and continue to stir-fry for 3 minutes.

5. Add onions and carrots and stir-fry until fragrant. Add cooking wine, pepper, salt, soy sauce and MSG and stir-fry evenly.

6. Add the drained rice and spread it out, then add 250 ml of water and bring to a boil over high heat.

7. Cover and simmer over low heat for 30 minutes.

8. Put the cumin in the pot and stir-fry over low heat until fragrant.

9. After cooling, place it on the chopping board and use a rolling pin to crush it.

10. Chop the green onion into mince.

11. Add minced green onion and ground cumin to the stewed rice and mix well.