Beef & Vegetable Porridge

• 1 lb ground beef
• 3 tbsp soy sauce
• 2 tbsp white cooking wine
• 2 tbsp minced garlic
• 2 tsp sugar
• 1/2 tsp ground black pepper
• 1 cup dry arborio rice
• medium potato
• 1 medium onion
• 1 medium carrot
• 1 small zucchini
• 2 tbsp soy sauce
• 4 tbsp sesame oil
• 6 cup water

1. Wash rice, then cover with water and let soak for 1 hour (not cooking)
2. Mix all meat ingredients (first 5), set aside at least 30 minutes.
3. Fine dice your veggies, set aside.
4. Put a large skillet/stir-fry/wok on medium heat.
5. Put 2 tablespoons Sesame oil in pan (vegetable oil works if you don't have sesame oil)
6. Add meat to pan.
7. Stir and chop into smaller pieces.
8. Cook for about 7 minutes, breaking it up as it cooks.
9. Should be about 2/3 way cooked.
10. Increase heat to medium high.
11. Add chopped potato and onion to meat.
12. Cook for 5 minutes stirring frequently.
13. Add carrots to pan.
14. Cook 5 minutes while stirring.
15. Drain water from rice.
16. Increase heat to high, add rice to pan.
17. Cook for 7 minutes.
18. Stirring constantly to prevent burning.
19. Add zucchini to pan, cook for 3 minutes, stirring constantly.
20. Add the 6 cups water to the pan.
21. Stir.
22. When the water starts to boil, keep heat to medium.
23. Cook for 15 minutes until thick and only a little bit of water is left.
24. Reduce heat to medium low.
25. Add 2 tablespoons Sesame oil and 2 tablespoons soy sauce.
26. Mix well, cook for 5 more minutes.
27. Serve hot.
28. May garnish with sesame seeds, diced green onions.

ground beef, soy sauce, white cooking wine, garlic, sugar, ground black pepper, arborio rice, potato, onion, carrot, zucchini, soy sauce, sesame oil, water

Taken from cookpad.com/us/recipes/348824-beef-vegetable-porridge (may not work)