FRIED LONG BEAN RICE

This is one of my family favorite when I was small. My mom and my sisters love to cook this dish especially on the weekend. Long bean or the yardlong bean, is also known as the long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese.




Last Saturday at Chinese school, one of my friend gave some of her home grown long beans and I decided to make a fried long bean rice. I like using this method than my mom older method because I like the texture of the rice. The older method is you cook the ingredients until fragrant and add uncooked rice and stir fry until well blended. Then pour into the rice cooker and cook until done.


I don't have the exact measurement for this recipe but here is the main ingredients I used;

Ingredients;
a pot cooked white rice
longs beans, washed and cut into 1/4-inch length
dried shrimps, soaked
dried shiitake mushrooms, soaked and sliced thinly
pork belly, sliced thinly

Seasoning Ingredients;
oyster sauce
light soy sauce
dark soy sauce
some Shoaxing cooking wine
salt and pepper to taste


In the wok, add some vegetable oil and stir fry the dried shrimps, dried shiitake mushrooms, long beans and pork belly until fragrant, about 20 minutes. Then add the seasoning ingredients and the cooked rice. Fried until well blend and add salt and pepper to taste.

Serve it hot and enjoy!!!