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Long Bean Flavourful Rice ~ 豆角有味饭

There are many ways of cooking this Hakka dish of  'Long Bean Rice'.   My old Hakka neighbour used to cook this one-pot meal dish and I didn't realise it is their clan's dish until recently.  From what I gather from other bloggers, the common ingredients are roast pork and Chinese sausages and of course, the star of the dish which is long beans or  '豆角'.  My version is pretty simple and I used homemade char siew instead.   So, here's my take on 'Long Bean Rice'.........

Long Bean Flavourful Rice  ~  豆角有味饭

  • 100 gm long beans, cut into 1 inch
  • 100 gm char siew, cut into cubes
  • 150 gm (1 rice cooker cup) Brown rice, washed and drained
  • 6 pips garlic, chopped
  • 25 gm dried shrimps
  • 3.1/2 tsp light soya sauce
  • 3 tsp dark soya sauce
  • 2.1/2 cups water
  • Sesame oil and Shaoxing wine to drizzle
  1. Saute half the chopped garlic with some oil till fragrant, add in the dried shrimps, stir-fry.  Add in the char siew and continue to stir-fry.   Add in the 2.1/2 tsp light soya sauce and 2 tsp dark soya sauce.
  2. Toss in the long beans, give it a quick stir, dish out, set aside.
  3. In the same pan, saute the remaining chopped garlic with some oil, and add in the drained rice.  Add in the remaining light and dark soya sauce, stir-fry, mix well and transfer this 'fried rice' into a rice cooker.
  4. Add in the water and switch on the 'cook' mode.  Add in the long beans mixture just before the rice is dried up.
  5. Continue cooking till the rice cooker automatically turn to 'keep warm' mode.  Let it 'mature' for another 5 to 10 mins.
  6. Fluff up the rice, fine tune to taste, drizzle on some sesame oil and Shaoxing wine before serving.
  7. Yield :  3 servings


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