Seasonings
100 g (about 1/2 cup) rice, 100 g (about 3.5 oz) Chinese cured pork belly, 50 g (about 1 small) potato, 25 g (about 2 tbsp) dried radish, and cherry tomatoes to taste.
Seasonings
Chopped scallions 25 g (about 1/4 cup), fine salt 1 teaspoon, vegetable oil 1 tablespoon.
Steps
1. Peel the potato and cut it into small cubes; slice the cured meat into small pieces; rinse the rice, place it in a pot, add water, and cook until done.
2. Heat a wok or pan over high heat, add the cured meat slices and dry-fry briefly, then stir in the dried radish, potatoes, and cherry tomatoes until well combined. Season with salt, pour in water, and bring to a boil. Add the cooked rice, cover, and simmer over medium heat until the rice is fully cooked and tender. Sprinkle with chopped scallions before serving.