Homemade Xinjiang Hand-Pulled Rice

Name: Homemade Xinjiang Hand-Pulled Rice
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 6 cups rice; 1/2 piece Onion; to taste Beef; 4 piece Yellow radish; 4 Carrot; 4 spoon Salt; 2 spoon chicken essence

A home-style Xinjiang pilaf sauteing onion, beef, and carrot strips before simmering with soaked rice, letting the natural sweetness and savory meat juices shine.

1 hrNewEasy Staple Food Simmer Savory & Sweet

Instructions

1
The ingredients are very simple! The main thing is the natural flavor of the food! Cut the radish into strips, either big or small! Dice the onion! Cut the beef into chunks! Soak the rice in advance for half an hour!
2
Heat the oil in a pan.
3
Once the oil is hot, let's add the onions!
4
Sauté until fragrant, but don't overcook! Keep stir-frying a little longer!
5
After the onion aroma comes out, add the meat!
6
Stir-fry the beef until it changes color, just slightly! Because it still needs to be simmered, or it will be too tough to chew!
7
Pour in the radish and stir-fry until the oil turns yellow.
8
At this point, the oil turns golden when you stir-fry with salt and chicken essence! It's done.
9
Pour in the rice.
10
Add water, but remember the water should not cover the rice; just enough to be visible is fine! First, use high heat to bring the water to a boil, then switch to the lowest heat and simmer for about an hour until cooked! Radishes also contain water, so don't add too much!
11
The rice is fragrant and sweet, all from the natural flavor of the ingredients!