How to Make Steamed Rice with Carrot and Tomato

Cut the red tomatoes into small pieces.Slice or dice the organic red carrots, in pieces of your choice. Shred three organic Napa cabbage leaves.Steam the ingredients.Rice is cooked simply by adding some salt and cooking a bit with sanda oil before steaming all together. Rice cooked this way is easy to steam and can better absorb the vegetable essence.Steam all the ingredients in an electric cooker. Add a few drops of sesame oil after it's fully cooked. You may also mix some dried longan, grapes or nuts. Main ingredients: two red tomatoes, three organic red carrots, three Napa cabbage leaves, one cup of riceSeasonings: a little salt,a bit of sanda oil, and a little soy sauce and sesame oil, with ginger slices.The white rice is fluffy and has the natural flavor of vegetables, with the warming effect of ginger. Sesame oil helps with blood circulation.

Step 1: Cut small pieces of organic red tomatoes;cut the organic red carrots into slices, strips or cubes, shred three Napa cabbage leaves,

and cut ginger into thin strips.Step 2: Heat a pan and add a little sanda oil, stir-fry the ginger over low heat until fragrant. Step 3: Add the prepared red tomatoes, carrots, and Napa cabbage slices, and stir-fry for three minutes.Step 4: Put one cup of washed rice into the pan. Step 5: Stir-fry the rice with the vegetables, adding some salt, soy sauce, and sesame oil.

Stir-fry for five minutes. Step 6: Pour the stir-fried rice and vegetables into the rice cooker.As there are vegetables, less water is needed; no need to fill it up completely. Steam for ten to fifteen minutes.

　　Step 7: Serve in a bowl with some sesame oil sprinkled on top. The young carrot leaves can be added and eaten raw for their crisp texture.

This carrot tomato steamed rice is very easy to prepare, suitable for sisters who need a quick nutrient boost or when they are hungry, simply serve and eat. Organic red carrots, sliced, shredded, or diced. Organic napa cabbage leaves, thinly sliced. Ginger, thinly sliced.

2. Heat the wok and add a little salad oil, then stir-fry the ginger slices over low heat until fragrant.

3. Add the chopped tomatoes, carrots, and cabbage leaves, and stir-fry for three minutes together.

4. Pour in one cup of washed white rice.

5. Stir-fry the rice with the tomatoes, carrots, and cabbage leaves, adding some salt, soy sauce, and sesame oil. Stir-fry for five minutes.

6. Transfer the cooked rice and vegetables into the rice cooker. Since there are vegetables in it, add less water than a full cup. Steam for ten to fifteen minutes.

7. Serve the steamed rice with a sprinkle of sesame oil when ready. You can also mix in the tender carrot leaves left over, which have a crisp texture.

This Carrot Tomato Steamed Rice is very easy to prepare and suitable for quick meals when you need to replenish nutrients or satisfy hunger.

It is perfect for sisters who want to prepare it quickly and easily, ready to eat whenever they are hungry.