Buckwheat and purple potato contain a large amount of dietary fiber, and purple potato also contains anthocyanins, which reduce the burden on the liver (intestine).
Cut purple potatoes and carrots into cubes and prepare all the ingredients.
Cook the buckwheat in a rice cooker for later use.
After the water is opened, the corn, purple potato and carrots are cooked until they are cooked.
After the oil pan is hot, put the buckwheat rice and stir fry.
Add other ingredients to fry, saute, and finally add salt.
Do not put too much oil on the oil.