Bacon Rice

Add some water to the peanuts and cook them on the highest setting in the electric pressure cooker until soft.

After soaking, clean the shiitake mushrooms and dried bamboo shoots and chop them. I had extra dried bamboo shoots from preparing other dishes.

Peel the taro and cut it into pieces. The taro at my home is super starchy.

Rinse the rice thoroughly. Do not add water yet.

Boil a pot of water and put the cured meat in to briefly cook it, not for long. After blanching evenly, wash it clean. Blanching in boiling water makes it easier to clean, since the cured meat has been left outdoors for many days and has gathered a lot of dust; additionally, after blanching, it is less slippery when cutting.

Clean the cured meat and cut it up, separating the pieces that are all fat while cutting. Mix the pieces with both fat and lean with the purely lean ones. It's impossible for every piece of cured meat to have an even balance of fat and lean.

Heat the pan, put the pure fat cured meat in, and stir-fry over low heat.

After frying out some oil, add the shiitake mushrooms and dried bamboo shoots, then stir-fry with a bit of salt and light soy sauce.

After stir-frying the shiitake mushrooms until fragrant, put the cooked peanuts along with the water into the pot to boil.

Boil for three or two minutes to allow the flavors to blend, then add the lean and mixed fatty and lean meat, stir evenly, and turn off the heat.

Put the cooked cured meat, shiitake mushrooms, dried bamboo shoots, etc., into the pot of washed rice, and also add the taro.

Mix evenly. Otherwise, some parts will be all rice and some parts all vegetables.

Add an appropriate amount of water, slightly less than usual for cooking rice. When adding water, be gentle and avoid pouring it in quickly, as that will push the rice to one side and result in unevenly cooked rice.

Cover the pot with a lid and cook until done using the rice cooking function.

Smells so good!