Ingredients

500 grams of rice

1 carrot

200 grams of celery

50 grams of enoki mushrooms

100g bean sprouts

2g black sesame seeds

1 egg

5g salt

Light soy sauce 3 spoons

1 spoon Korean hot sauce

2 grams of sesame oil

5 grams of flaxseed oil

1500 ml of boiling water

1. Soak the rice for a quarter of an hour and steam it in the rice cooker.

2. Wash the celery leaves.

3. Pick the bean sprouts and cut off the roots of the enoki mushrooms.

4. Clean and shred the carrots.

5. Boil water in a pot and blanch the bean sprouts. Add salt and oil to enhance the flavor.

6. Boil water in a pot, add celery and enoki mushrooms to blanch, add salt and oil to enhance the flavor.

7. Heat the pan with cold oil and fry the shredded carrots.

8. Pour oil into the pan, beat the eggs, sprinkle with salt and fry until golden brown on one side.

9. Apply a layer of sesame oil to the stone pot, steam the rice, put it into the stone pot, and press it flat.

10. Serve the food.

11. Put the fried eggs.

12. Prepare seasonings.

13.1 tbsp Korean hot sauce and 3 tbsp light soy sauce.

14. Put the pot on the fire and keep it on low until you hear a sizzling sound.

15. Sprinkle with sesame seeds.

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Tips

To blanch the vegetables, you need boiling water and add some salt and oil to enhance the flavor. Coating a stone pot with sesame oil can prevent it from sticking and make the hot pot fragrant. There is no spinach at home, but celery is put in...If you don’t like the half-cooked eggs, you can fully cook them