Shanghai-style Salted Pork and Vegetable Rice

Rinse the rice and put it into the rice cooker, adding slightly more water than usual, depending on the amount of salted meat and sausages.

Evenly spread the sausages. Then press the cook rice button; this needs to be cooked normally, not quickly.

Wash and cut the cabbage into pieces, and wash the carrots and cut them into chunks.

Heat oil in a pan and stir-fry until the vegetables release water. Stir-fry over medium heat; if the heat is too high, the leaves will burn.

After the rice is cooked, add the vegetables and stir.

Stir evenly, then press the quick cook button.

Because there are carrots, an additional quick-cook step was added afterward. If there are no carrots, you can add the cabbage when the rice is almost done cooking.