Long Beans Rice Part 2

Recipe to follow Part 1, so this is gonna be a quickie...

This rice is a regular feature at mom's place as it's simple and quick to prepare. Can make it a healthy dish by replacing the roasted meat (siew yoke in Cantonese) with lean chicken meat. The pictures shown in Part 1 is cooked by my mom.

Very easy to make, fry some sliced shallots till golden brown and dish up the shallots. Leave the oil and fry some dried scrimp (har mai in Cantonese) till slighty golden, then place in the roasted meat, Chinese sausage (lap cheung in Cantonese) and long beans (tao kok in Cantonese). You may dump in the washed rice as well to stir fry for a while. Otherwise, you may just leave the rice in the rice cooker and add in the stirred fried ingredient later.

Add in some oyster sauce and thick sauce sauce. Adjust the taste with oyster sauce. Salt is omitted usually if we use oyster sauce. Shake in some pepper if you fancy any. Remember to have it slightly saltier for the rice to absorb the taste. Dish up and placed them all inside the rice cooker. Add in enough water to cook the rice. Switch on the rice cooker and wait for it to be cooked. Voila... a complete one dish meal!