Cantonese Cuisine Recipe: Bacon and Potato Rice
Ingredients: 300g rice, 1 piece of bacon, 100g peas, 1 large potato, 2 tablespoons of peanut oil, 2 drops of original seasoning, a moderate amount of salt, chopped green onions, ginger slices, and cooking wine.
Bacon and Potato Rice
Instructions:
1) Rinse the bacon, place it in a steamer, and steam over high heat for 20 minutes. Remove, let it cool slightly, and then slice it into thin 1 cm pieces. Peel the potato and dice it into 1 cm cubes. Wash the peas and drain them (if using frozen peas, thaw them in advance in clean water).
2) Heat oil in a pot over high heat until it's about 70% hot. Add the bacon, potato cubes, and peas. Stir-fry for 2 minutes, then transfer everything to a rice cooker.
3) Wash the rice and add it to the rice cooker (the water level should be about as high as the first joint of your index finger). Cover, turn it on, and wait until the rice cooker indicates the rice is done. Open the lid, use a spoon to fold the bacon, potatoes, and peas up from the bottom. Drizzle in 2 drops of original seasoning, cover again, and let it steam for another 10 minutes for best results.
Pro-Tips:
Steam the bacon before using it to make the texture softer. Don't slice it before steaming, as this will cause a greater loss of flavor. Bacon is already salty, so no additional salt is needed for the rice.
Additionally, steaming bacon every time can be time-consuming. You can steam several pieces at once. For the unused bacon, let it cool, wrap it individually in a sealed bag, and freeze it. The next time you need it, just thaw it at room temperature, which is much more convenient.
When fresh peas are out of season, you can use frozen ones. When peas are in season, you can buy extra, shell them, and put them directly into a sealed bag for freezing. They can be stored for a very long time and used as needed.
Potato rice