Steps

1. Fill a bowl generously with water and add salt to create a saltwater solution with the approximate salinity of seawater.
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2. Soak the seafood mix (100g) in the saltwater and let it defrost. (Secret Tip!) Defrosting in saltwater helps achieve a plump texture.
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3. Finely mince the onion (1/2) into pieces about the size of rice grains.
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4. Peel the carrot (1/4) if desired, slice it thinly, then cut into thin strips, and mince finely.
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5. Push in the stems of the bell peppers (2), cut them in half lengthwise, and remove the stems and cores.
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6. Lightly crush the bell peppers to flatten them, cut them into thin strips, and then finely mince them from the ends.
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7. Trim the dark ends off the stems of the mushrooms (3) and slice them thinly.
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8. Finely chop the stems, arrange them evenly with the sliced mushrooms, cut into strips, and then mince finely.
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9. Thinly slice the bacon (60g), then cut into thin strips, and further mince finely.
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10. In a bowl, combine water (330cc) and chicken consommé (2 tsp or 1 cube), and mix until the consommé dissolves to create the soup.
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11. Prepare the rice (1.5 cups or 240g) without washing. (Secret Tip!) If using washed rice, wash it once, drain for about 30 minutes, and reduce the soup quantity to 300cc.
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12. Place butter (50g) in a frying pan and heat over low heat.
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13. Before the butter is completely melted, add the minced bacon, onion, carrot, and mushrooms, and sauté until fragrant.
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14. Add 2 pinches of salt and sauté until a pleasant aroma of butter and vegetables fills the air.
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15. Add the rice and stir-fry for 2-3 minutes until translucent. (Secret Tip!) Stir-frying the rice coats the grains with oil, resulting in a fluffy texture.
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16. Pour the prepared soup over the stir-fried rice.
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17. Reduce the heat to medium-low and bring to a boil until the center is thoroughly heated. (Secret Tip!) Boiling thoroughly in the center prevents the rice from being undercooked.
    🕒 05:28
18. Stir everything once, then bring to a boil again until the center is heated to ensure even temperature.
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19. Reduce heat to very low, and add 1 bay leaf.
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20. Cover and cook the rice for 15 minutes.
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21. Drain the defrosted seafood mix in a colander and pat it dry thoroughly with paper towels.
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22. Lightly oil another frying pan and add the drained seafood mix.
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23. Add a pinch of salt and sauté until about 80% cooked.
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24. Remove the sautéed seafood from the pan.
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25. After 15 minutes, turn off the heat for the rice, open the lid, and remove the bay leaf.
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26. Place the sautéed seafood and the minced bell peppers on top of the rice. (Secret Tip!) Adding bell peppers at the end preserves their vibrant green color and crisp texture.
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27. Cover again and let it steam for 15 minutes.
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28. After 15 minutes, open the lid and freshly grind pepper to your preference. (Secret Tip!) Pepper loses its aroma once ground, so it's best to grind it just before serving.
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29. Fluff the rice thoroughly, plate it, and enjoy!
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