Seasonings
250 g cooked rice, 25 g corn kernels, and appropriate amounts of potato, rehydrated shiitake mushrooms, sweet beans, carrot, and luncheon meat.
Seasonings
15 g scallions (chopped), salt, pepper, olive oil, soy sauce, sugar, and broth to taste.
Steps
1. Dice the potato, rehydrated shiitake mushrooms, carrot, luncheon meat, and sweet beans into small cubes, blanch them in boiling water, then drain.
2. Place a pan over heat, add olive oil and heat until it reaches 60% hot (about 350°F/175°C), then add chopped scallions and stir briefly until fragrant. Add the luncheon meat, carrots, corn, and sweet beans, and stir-fry until well combined.
3. Add salt, soy sauce, sugar, pepper, and broth and bring to a boil, then add the potatoes and shiitake mushrooms, stir-frying until evenly combined, then pour the mixture over the bowl of cooked rice, place it in a steamer and steam for 10 minutes, then remove and serve.