Exclusive Stewed Rice with Chinese Sausage and Taro

Rinse the rice twice and add an appropriate amount of water to soak for half an hour.

Cut the Chinese sausage and taro into cubes.

Blanch the peas and set aside.

Heat oil in a pan, add diced taro, and stir-fry over medium heat.

Stir-fry until the surface of the taro is slightly golden and you can smell the aroma of the taro.

Add the Chinese sausage and continue to stir-fry with the minced garlic.

Stir-fry the ingredients for about five minutes until they are dry and fragrant, then it's ready.

Put the rice into the rice cooker and add an appropriate amount of water. The usual rice-to-water ratio is about 1:1.3, but it also depends on personal preference. Anyway, just follow the normal cooking procedure.

Put the stir-fried ingredients into the rice cooker.

Add a large spoonful of soy sauce, adjust the taste according to your preference; my family likes it a bit mild. Then cover it and start cooking by pressing the rice cooker's cook button.

It's cooked, and it smells so good when I opened the lid.

Add the blanched peas (if you like the bright green of the peas, add them after the rice is cooked; you can also cook them with the rice, but the color won't be as nice).

Fluff the rice and mix it evenly before tasting.

Finished product image.

Finished product image.