Long Bean Rice

Rice, Vegetable October 17th, 2006

Foreground : Long Bean Rice
Background : Kiam Chye Tau Foo Soup

Rice cookers are not meant just to cook plain rice. Prior to this, I have a recipe for Chicken Rice cooked in a Rice Cooker. Apart from Chicken Rice, you can also cook other types of rice, one of which is Long Bean Rice.


A meal on its own, you will find out here that you can also cook a soup as a side dish arising out of the use of the ingredients here. I will give the recipe for the soup another day. Anyway, the fact that all the ingredients are firstly stir-fried and then cooked in the rice cooker gives the whole dish maximum flavour from the various ingredients used.

Place into rice cooker before turning on the cooker

Long Beans can be stir-fried on its own with belacan or even garlic and is highly nutritious. Eat too much, however, you may end up with too much gas in your stomach which is common among beans. Once you master this dish, you can substitute the long beans with other vegetables such as cabbage, pumpkin or even “kua chye” – I am still trying to find out what’s the anglo-name for this vegetable.

This is my recipe for Long Bean Rice.


  • 2 cups rice pre-soaked for 30 minutes (measured using the cup that comes with your rice cooker)
  • About 15 pieces of long beans (cut to 2 inch lengths)
  • 400 grammes of belly pork (try to get the 3-layered pork. Remove skin)
  • 5 to 8 pieces dried chinese mushrooms (pre-soaked till soft. Remove from water and cut to slivers but retain water for later use)
  • 30 grammes of dried prawns / shrimps (pre-soaked for 5 minutes. Remove from water but retain water for later use)
  • 5 bulbs shallots (sliced thinly)
  • 2 tablespoons of cooking oil (preferably palm oil)
  • 3 bowls of water


  • 4 teaspoons salt
  • 1/2 teaspoon white pepper powder
  • 2 teaspoon light soya sauce
  • 1 tablespoon dark soya sauce
  • A pinch of msg (optional)


Bring water to boil. Add belly pork and let it boil till cooked. Remove pork. Cut into small pieces.

Heat oil in wok and fry shallots till golden brown. Remove fried shallots.

With remaining oil in wok, fry the cooked belly pork till beginning to brown. Remove pork. With remaining oil, fry the dried prawns and chinese mushrooms for 1 minute till fragrant. Add long beans and put back the pork into the wok and continue to stir fry for 1 more minute. Add seasoning and a little bit of water (used to soak mushrooms / dried prawns) to keep it moist.

Add pre-soaked rice into the ingredients and stir well for 1 minute.

Transfer the ingredients into rice cooker and add water till it covers rice completely just like how you usually cook rice. Turn on the rice cooker and wait for it to cook automatically.

Sprinkle fried shallots over rice before serving.

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