This is usually ready in 20 minutes.
Put rice in a pot, with enough water. You can measure how much water is enough by putting your index finger on top of the rice (pointing to the rice). The water should reach one digit of your index finger. Bring to boil (set your alarm to 5 minutes).
Cut garlic and broccoli while heating the wok with a bit of oil. After putting garlic and broccoli into the wok, cut shallot and champignons, put them aside, and sprinkle some salt into the wok. Stir garlic and broccoli in the wok. Take ground meat out of the fridge.
When alarm goes off, the water in the rice pot should have been boiling. Cover the rice pot, turn heat to small, and set alarm for 15 minutes.
When the garlic’s a bit brown, put the ground meat into the wok. Mix. Add a bit salt again, a bit of sugar, a bit of cinnamon, a bit of ground nutmeg, stir and cover.
Open cover, taste. The longer you cover, the nicer the taste. If it doesn’t taste nice, put some more of salt/sugar/cinnamon. Ground nutmeg perhaps, but not always. Stir and cover.
Sing, “A, lice, in Won, derland. How, do you go, to Won, derland. Tah, dadah dah, tah dah, tah dah, tah dah, tah dah, tah dah.”
Look at the alarm – when it’s approaching the 10th minute, open cover, put in champignons. Stir, cover a bit. Open cover, put in shallots. Sprinkle some pepper. Stir, cover.
Turn heat under wok to small. Prepare table.
Sing, “Aaaaa, happy merry unbirthday, to me, (to you?) to me, (to you?) a happy merry unbirthday, to me (to who?), to me (to you!).” Better do this while preparing the table.
Alarm goes off again. Turn fire under rice pot to ‘biggest’ and wait a bit, then turn off. Rice is fluffily ready. Turn off heat for the wok.
Next, cheese fondue. I love cheese fondue.