「素食」川渝一带儿时的记忆：洋芋箜饭 |【Vegan】One Pot Rice With Potato and Green Beans (Kong Fan)

kōng fàn was a very popular dish in Sichuan and Chongqing when I was young. At that time, rice cookers were not so popular. We poured half-cooked rice into stir fried vegetables, then added water and simmer until cooked. The ingredients usually included potatoes and green beans.
📒箜饭可以说是川渝一带非常特色的乡村美食，80,90后小时候应该都吃过，那时候电饭煲还没那么普及，小时候就经常能吃到这种箜饭，将米煮到半熟，倒入炒好的配料上，加少量水焖熟，食材通常会有土豆、四季豆，在大铁锅里炒得焦香四溢，实在令人回味。
📒Nowadays, this kind of food is rare to see. Recently, I recreated this dish at home and it brought back the taste I had when I was a child.
📒现在由于城市化加快，这种传统食物已经很少见了，最近在家做了家庭版回忆一下小时候的味道还真不错，用铁锅和铸铁锅都能达到类似的味道，看似普通却很有回味，值得一试。

Ingredients/📒食材：

糙米80g(可选) 80g Brown Rice (Optional)
大米250g Rice
土豆 500g Potatoes
四季豆 250g Green Beans
海盐 适量 Salt
菜籽油适量 Oil
水100ml Water

Tips：
1.炒土豆油可以稍多一点，这样有助于后续形成锅巴
You can use a little bit more oil for frying potatoes. This will help it to form a crunchy layer.
2.一定要最小火最小火，糊了基本就毁了一锅，风味大减
Be sure to use the low heat, which prevents burning the rice.
3.米千万不要煮透，中间有硬心，不然成品就不会粒粒分明
Do not over cook the rice at the first step to make sure the rice is fluff.

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