Ingredients: rice, prawns, shrimps, scallops, squid, corn, carrots, green beans, tomatoes, onions, butter, tomatoes, saffron (this is for coloring, so I didn't put it at home, so I put some Thai Chili sauce), and I also added some curry juice.

Exercise:

1. After washing rice, soak it in clear water for 20 minutes and then drain it for later use;

2. Wash prawns, remove intestines and blanch in boiling water until they turn red.

3. Dissolve the butter after heating the pan, add the drained uncooked rice and continue to stir fry over medium heat; Stir-fry constantly to avoid paste ~

4. Take another pot, add a little butter, onion and tomato, stir fry, add a little sugar, salt and Thai hot sauce, and add garlic. I also pour some curry juice (I prefer curry to tomatoes) ~ and then pour some white wine/white wine and boil the water.

5. Put prawns, squid, scallops and shrimps into the rice cooker, and then pour the cooked juice into the rice cooker ~ keep it on high fire for 20 to 30 minutes, and be careful not to burn it out ~

7. Drain the juice ~ Then add the cooked corn kernels, carrots and green beans, stir-fry for a few minutes, and add saffron (this thing is so expensive ~ a handful will be 50 yuan ~ so I will skip it ~) to season the pot ~

(ps: Clams should be added, but I don't have them at home ~ Let's put them next time ~ And I accidentally opened them when I was cleaning squid, so I couldn't cut them into rings ~ = ~