Beef and eggs rice pot

Wen

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Ingredients (2-3 servings):

• 2 cups of jasmine rice

• 2 cups of water

• 1 lb ground beef

• 3 eggs

• (optional) a little cilantro

• 2 tablespoons of cooking oil

• 3 tablespoons of cooking wine

• 1 tablespoon of grated ginger

• 2 tablespoons of soy sauce

Tools:

• a pot with a lid

• a stove

• a big bowl for stirring beef

• a cooking scoop

Procedure:

1. Put the ground beef into the big bowl. Add the grated ginger, the cooking oil and the cooking wine. Stir uniformly and then set aside.

2. Boil the water. At the same time rinse the rice.

3. Add the rice to the boiling water.

4. When the water boils again, stir the rice to prevent sticking on the bottom, then cover the pot.

5. 1 minute later, add the beef over the rice quickly and uniformly and cover the pot. Turn down (NOT OFF) the stove.

6. A few minutes later, when the water is almost all absorbed by the rice, open the eggs and add them into the pot. If you prepared the cilantro, add it, too.

7. Cover the pot. Turn the stove more down. Cook for 20 minutes.

8. Add the soy sauce, stir, and serve.

(No cilantro in the pictures)

See also:

• Unagi (freshwater eel) rice pot