Pilau rice

Sliced carrot into very thin sticks.
Melt butter in the pan and fried the dry rice on it, adding the carrot sticks.
Before the rice starts to burn, add the chicken stock (see chicken stock sort-of-recipe).

The rice should be ready when the stock is consumed.

Serve as a base ingredient of your favourite stir-fry meat or fish. In  this case, I used strips of pork.