Peel the potatoes and wash them. Break the beans into small pieces and wash them. Cut potatoes and carrots into small pieces about 2 cm square and 5 cm long, and soak them in water to prevent oxidation and blackening. Slice onion, ginger and garlic. Wash the rice for later use.

Put oil in a hot pan, stir-fry octagonal peppers, etc. Add onion, ginger and minced garlic and stir fry over medium heat. Add potatoes, carrots and beans and stir-fry for one minute.

Add salt and seasoning essence and stir-fry for a few times, then add soy sauce and stir-fry for one minute.

Pour in cold water, you can basically drown the vegetables, turn to low heat, put the washed rice directly into the pot and spread it evenly. When the water in the pot boils, turn down the heat and start stewing.

After waiting for about 15 minutes, the fragrance of fragrant beans comes out, and then look at the little water left in the pot. Open the lid and stir fry for half a minute. Look, the excess water has dried up. Turn off the fire.