Soak the red beans all night;
2. Mix the soaked red beans and rice into an electric rice cooker and cook them into rice;
3. Stir the cooked rice while it is hot and put it on for several hours;
4. Prepare other materials: dice the chicken leg meat, dice the colored peppers, and finely chop the onion and ginger;
5. Add salt, cooking wine and oyster sauce to the diced chicken, stir and marinate evenly;
6. Heat the pot, put in some oil, add the chopped green onion and ginger to make it fragrant;
7. Add the marinated chicken cubes and stir fry;
8. Stir fry the chicken until it changes color, then add the diced peppers and green beans;
9. Stir fry evenly, add cooked red bean rice, stir fry for another one or two minutes;
10. Add salt and pepper to taste;
11. Stir evenly;
12. Put them into yellow and red pepper respectively.
Tips:
1. Red beans should be soaked one night in advance so that they can be cooked together with rice. The proportion of rice and red beans should be controlled below 7:3, that is to say, red beans should not exceed one third of the rice. If possible, red beans can be cooked and put on for one night, and the fried rice of the overnight rice is delicious;
2. I chose chicken leg meat, which is not so firewood and tastes tender. After being diced, add salt, cooking wine and oyster sauce to marinate it;
3. Stir fry the minced green onion and ginger, stir fry the chicken, add the diced vegetables and stir fry until the color changes, then pour in the prepared rice and stir fry, finally add salt and pepper to taste;
4. Put the prepared red and yellow color peppers into the bowl, so when handling the color peppers, pay attention to crosscutting from two-thirds of the color peppers to maintain the integrity of the appearance of the color peppers.