Steamed Basmathi Long Bean Rice

Sharing a quick and easy 1 pot meal, steamed long bean rice.

Ingredients:

90g Long Bean - cut into 3cm lengthwise

2pcs Dried chinese mushrooms - soaked & sliced

20g Chinese Sausage (Lap Cheong) - sliced & half

1 tbsp Dried Shrimp - soaked

1 tsp Dried Scallops - soaked & finely chopped

100g Basmathi Rice

100ml Water (** see tips below)

1-2 pcs Shallot - thinly sliced

2 tbsp Cooking Oil

Seasoning:

1 tbsp Light Soy Sauce

1/4 tsp Dark Soy Sauce

1 tsp Oyster Sauce

Dash of White Pepper

** Tips :

1. I always reserve the water from soaking dried shrimp/mushroom to be added into rice for steaming.

2. Dried scallops - soaked them in water for 20 mins. Then tear apart to loosen up, then finely chopped. You can reserve the soaking water for rice too.

3. Water used for steaming the rice, can include soaking water from mushroom/dried shrimp and scallops above. Amount of water varies for different type of rice used. Just follow the amount of water that you normally used for cooking your rice.

Step by Step :

1. Rinse rice as usual.

2. Heat up 2 tbsp cooking oil in pan. Fry shallot till golden. Remove shallot & keep remaining oil in pan. Set aside fried shallot.

3. Add chopped dried shrimp & dried scallops. Toss for 30 seconds.

4. Add in chinese sausage for 30 seconds.

5. Add sliced mushrooms. Toss for about 1 minute.

6. Add long beans and toss for about 30 seconds.

7. Add washed rice and toss to combine. Turn off heat and prepare steaming bowl/casserole/claypot (make sure its suitable for steaming)

8. Add in water & all seasoning. Use a spoon to stir till evenly combine.

9. Steamed long bean rice in rapid boiling water for 25 minutes. Do not open the cover. Let it sit inside for another 5 minutes.

10. Stir to mix the rice evenly before serving. Garnish with fried shallot.

Happy Cooking.