Long bean rice (长豆饭) – delicious one-pot long bean rice recipe with minced pork, shiitake mushroom, carrot, dried shrimp and of course, long bean! Easy recipe using the rice cooker.
I always get a small thrill whenever I order soup at a food court and there is an option to choose savory rice that comes with pumpkin, yam, olive vegetables (the last one is hard to find), etc. Who wants plain white rice when you can have pumpkin rice, olive vegetables rice, brown rice or what have you. Not me.
I’ve been cooking a lot of one-pot rice recently. I love the convenience of one-pot meals especially on busy days. The Ox (my hubby) is partial to it so I try to cook this at least twice a week.
I used minced pork for this recipe as I happened to have them in the fridge. The pork should have at least 30% of fat so that the rice will not be too dry and won’t clump up so easily when it’s stir-fried. You could also use other types of meat such as roast pork, Chinese sausage or bone-in-chicken.
It took me about 20 minutes to cut and measure everything up. But once you have that out of the way, the cooking process is very quick as you just partially stir-fry the ingredients in a wok and then dump everything into a rice cooker.
Step-by-step pictures of the cooking process. Refer to the recipe below for the full instructions.
Fry shallots in a wok. Keep a close watch and stir constantly as they color quickly. Remove the shallots immediately when they are about to turn golden brown and place on a kitchen towel. Add dried shrimp followed by garlic and stir-fry for about a minute till fragrant.
Add minced pork and stir-fry briskly on medium heat so that it doesn’t clump up. Add long beans, shiitake mushrooms, carrots and seasoning. Continue to stir-fry for a few seconds. Close the lid and let it cook for about 30 seconds. Turn off heat and dish up ingredients into a large bowl for easy transfer into a rice cooker.
Wash uncooked rice in a rice cooker and add water. The water has to be slightly lesser than what is normally required for that amount of rice. Add the stir-fried ingredients. Mix everything well. Turn on the rice cooker and let it cook.
When the rice is ready and is in the ‘keep warm’ mode, add a quarter of the fried shallots and mix gently. Taste the rice and adjust seasonings if necessary. Close the cover and let the rice rest for about 10 minutes before serving.
Shallots – If you wash the shallots, wipe before frying or if you have time, air-dry the shallots after slicing. Otherwise, they’ll take longer to crisp or worse, react with the oil and cause it to splash up.
Shiitake mushroom – Slice thickly for better texture. Too thin and you’ll hardly be able to taste them.
Water – It should be lesser than what is the required amount as the vegetables will release some water as it cooks.
Seasonings – Always taste the rice at the end of the cooking time and adjust the seasonings if necessary.
And there you have it! Easy cooking for lazy days. Hah! It’s a simple one-pot rice cooker rice recipe with ingredients that doesn’t cost much. Put everything together and you have rice that’s so flavorful and moreish.
I usually serve this with bird’s eye chili but I had some leftover homemade sambal belacan at home and it went together with the rice really well. The spicy and sourish sambal (I added calamansi lime) is a nice contrast to the savory rice. This rice is already complete on its own but if you like, eat this with a Chinese soup.
- 200 g long bean - washed and cut into 1.5'' long pieces
- 1 medium carrot - peeled and cut into thick strips
- 10 shallots - peeled and sliced thinly
- 3 garlic - peeled and minced
- 40 g dried shrimp - rinsed and drained
- 5 fresh shiitake mushroom - cut into thick pieces
- 300 g minced pork (with some fat)
- 5 tbsp oil
- 3 cups rice (using rice cooker cup)
- 500 ml water
- Pinch of pepper
- ½ tbsp light soy sauce
- ¼ tsp salt
- 1½ tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp salt
- 1 tsp sesame oil
- ¾ tbsp dark soy sauce (add more if you want a darker rice color)
- Rice Cooker
- Heat up oil in a wok. Gently drop in shallots and reduce heat to medium. Stir constantly as they color quickly. Fry shallots till they are just about to turn golden brown. Remove shallots immediately as they will continue to darken and transfer to a piece of kitchen towel.
- Heat remaining oil in the wok. If you find that the oil has reduced too much, add a tablespoon of oil. Add dried shrimp and stir-fry for about 30 seconds. Add garlic and continue to stir-fry till fragrant. About 1 minute.
- Add minced pork. Use medium-low heat. Stir-fry briskly with a spatula so that the minced pork do not clump. The meat does not have to be thoroughly cooked.
- Add long bean, carrot, mushrooms and seasonings. Stir-fry and mix everything well. Cover and let cook for about 30 seconds. Turn off heat.
- Put rice in rice cooker and wash a few times till water is clear. Add water. It should be slightly lesser than what is usually required for that amount of rice. Pour the stir-fried ingredients into the rice cooker and mix well with the uncooked rice. Turn on the rice cooker.
- When the rice is ready and the water almost dried up, add a quarter of the fried shallots and mix gently. Taste the rice and adjust seasonings if necessary. Close the cover and let it rest for about 10 minutes
- Garnish with remaining fried shallots and sprinkle with some white pepper powder before serving.