Boil the rice in salted water until soft (10 minutes after boiling). I cooked it in a large enough quantity of water, after 10 minutes of cooking, drained and washed with cold water.

Bow and scrape the carrots, onion cut into half rings, carrot grate on a coarse grater (preferably as Korean). Fry in small amount of vegetable oil until Golden brown.

Defrosted cleaned and washed squid cut into squares.

In a pot (or other container, which will extinguish the dish), mix the rice, fried vegetables and squid. Add spices and seasonings. Pour water to just cover the rice. Approximately 200 ml of water in a given quantity of products. I have a photo without adding water. Cover and simmer in preheated oven at medium temperature until the rice is tender. It took me 20 minutes.

Very tasty both hot and cold. Bon appetit!