Rice porridge with seafood cocktail

Wash the sweet pepper, remove the stem with seeds, and cut into cubes.

Peel and wash the onion and carrot, chop them, mix with sweet pepper, and sauté in 50 ml of vegetable oil.

Wash the tomatoes, pour boiling water over them, cool in cold water, peel the skin off, and cut into small cubes.

Rinse the seafood, pour boiling water over it and cook for 2 minutes, then add it with tomatoes to the sautéed vegetable mixture and cook on high heat for 1 minute.

Rinse the rice, place it in a saucepan with the remaining heated vegetable oil, lightly fry it, and pour in water so that it covers the grains by 1.5–2 cm.

Cover the pot with a lid and place it on high heat.

When the water boils, reduce the heat and cook the porridge for another 15 minutes.

Mix the porridge with seafood cocktail and vegetables, season with salt and pepper, and sprinkle with finely chopped parsley.

Serve the soy sauce separately.