Half cup Thai White rice, Thai brown unpolished rice and dried chickpeas each into electric pressure cooker pot. Wash and rinse it, put 5 cups of water and cook for 28 minutes under cooking multigram moderate porridge selection.

Cut potatoes and carrot into cubes. One the induction cooker select stir-fry mode and set the temperature at 130°C. Heat up olive oil and stir-fry the onion using a wok, until it becomes soft.

Than add cubes of potato, carrot, a teaspoon of pink salt and pinch of pepper. Mix them well add enough water to cover the top of all the ingredients. Then, cover it with a lid and let it cooks for 20 minutes.

Add in half cup of green peas and simmer it for another 5 minutes. Switch off the power.

Boil the water in a steamer. Remove the root of washed red amaranth spinach and put it in the boiling steamer and steam it for 3 minutes. Transfer it to a porcelain bowl and cut it into small pieces with a pair of scissors.

Finally, pour the cooked rice and chickpeas from the electric pressure cooker pot into the wok, add steamed amaranth spinach and some olive oil into it. Mix them all well and transfer it to a plate. Ready to serve for 2 servings.