Ingredients: rice, Agaricus bisporus, onion, garlic slices, bell pepper (preferably red or green, which is more appetizing), pork belly slices (bacon is also acceptable), butter, curry powder, salt, cooking wine (slightly sour red wine is also acceptable) and black pepper.
Step 1: Dice Agaricus bisporus, onion and sweet pepper;
2. Heat the pan, add butter, melt, add onion and garlic slices and stir-fry until fragrant, then add Agaricus bisporus and persimmon pepper, stir-fry the pork belly when the persimmon pepper changes color, add cooking wine and black pepper and continue to stir-fry (note: don't forget to add salt! );
3. When the meat is cooked, add rice and curry powder to stir fry, let the fragrance of butter, onion, garlic slices, mushrooms and other raw materials enter the rice for about seven or eight minutes, and then add some water (in fact, Turks usually add chicken soup or beef soup, which is not only more fragrant, but also more nutritious). Don't cover the rice with water or soup, and simmer for a while.
4: After the soup is completely absorbed by the rice, put the chopped green onion on the bottom of the plate (or the bottom of the bowl, if you put the fried rice in a basin), and then take the fried rice out of the pot. When fried rice was served on the table, the aroma of chopped green onion just penetrated the rice and infiltrated into every grain of rice, not to mention how fragrant it was! (finally, putting minced onion is a unique skill. Many people don't know why it is not authentic enough. In fact, the secret lies in the minced onion at the bottom of the last dish. ).
Several points: 1, the amount of butter should be sufficient. Take KFC's ice cubes as a reference, the butter as big as ice cubes should be at least 6 pieces.
2. Onions and garlic slices are just yellow.
3, the amount of black pepper should not be put too much, in order to eat the taste of black pepper but not feel spicy.
Indians and Turks usually put some peppers in curry, which depends on everyone's preference.