Ingredients: carrot, onion and rice

Seasoning: sugar, salt and cumin powder

Cut the carrot into strips as thick as chopsticks

One onion Cut into two pieces and slice them

Rinse the rice and set aside

Put oil into the pot to ensure that the carrots can be fried in the pot. When the oil is hot, add a little sugar and fry ( This step is especially important in vegetarian rice pilaf. First, in order to maintain the original flavor of the carrots and remove the greasiness to enhance the color and aroma of the rice), then add the carrots and continue to stir-fry over high heat until the carrots lose their moisture and appear "wilted". At this time, add the onion and continue to stir-fry, add cumin and salt, stir-fry until the aroma comes out, add water, and when the water boils, add rice. The ratio of water to rice is basically the same as that of steamed rice. Be careful not to have too much or too little. If it is too much, the flavor will be completely lost. If it is too little, the rice will be cooked. After the rice water is put into the pot, spread the rice flat, cover the pot, bring to a boil and then turn down the heat. After 10 minutes, start turning the pot. Tilt and rotate the pot 60 degrees every 2 minutes so that the rice on the four walls and upper layer can be fully steamed. When completely done, reduce to a simmer and simmer for 10 minutes. If a lot of aroma comes out after ten minutes, turn off the heat and stir the pot evenly.

It tastes better when eaten with a small amount of greasy cold dishes.

In addition, if the water used to simmer the rice is mutton soup, it will taste better.