Tuesday, 30 April 2013

Long Bean Rice 长豆饭

Long Bean Rice 长豆饭


250g rice, washed and drained
300g long beans, cut into tiny pieces
160g pork, cut into cubes
50g dried scallops
3 pieces dried mushrooms
3 tbsp cooking oil
450ml water
2 tbsp oyster sauce
1 tsp salt

Cut long beans into small pieces

Rice - washed and drained

Pork - cut into cubes

Dried scallops, soaked and shredded  into pieces

Dried mushrooms - soaked and cut into cubes

Long beans - stir-fried in hot oil for 2 minutes


1.  Wash the rice and drain them in a colander
2.  Heat wok, add in 1 tbsp oil and stir-fry the long beans at high heat for 2 minutes. Remove and set aside.
3.  In the same wok, add 2 tbsp cooking oil.
4.  Saute the minced garlic until fragrant.
5.  Add mushrooms and fry for 2 minutes, then add in the pork cubes and fry until the colour changes to whitish.
6.  Add the rice and stir-fry to mix all ingredients evenly.
7.  Scoop up the rice mixture and put them into an electric rice cooker.
8.  Add in the oyster sauce, shredded scallops, salt and water. Stir to mix well.
9.  Switch on the electricity and let it auto-cook on its own until the water is almost dry. 
10.Then add in the long beans into the nearly cooked rice and let it auto-cook until done.

Well-blended flavours all in one pot


  1. Hi.. which part should I add in the dried scallops? Also, how many servings based on your recipe?
    Maddie xoxo

    1. Hi, Refer to step 8 which has already been updated. Thanks for bringing this up. Sorry for the oversight. 250g of rice plus the ingredients should yield about 5 to 6 bowls of rice.

  2. Haha, this is the rich version =P My grandma used Ebi instead of scallops and no meat. I guess since we can afford it these days, I'm gonna try this recipe :)


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