Braised longbeans rice

Carry on from my last cook, the leftover longbeans and minced meat have created another dinner on table - Braised longbeans rice. It is very easy to do and one-pot-cook dish. No hassle and tasty. I prefer to eat rice comes with lots of ingredient. But the night, the amount just nice to cover it, a bit more is better.

Here are what I need to prepared for 2 persons portion.

1. Long beans cut into length of 1.5cm.
2. Thin slices of mushroom (per-soaked a night before).
3. Minced meat (you can use sliced chicken or pork too).
4. 1.5 cups rice and water.
5. Garlic.

Cooking steps:

1. Cook the white rice as normal in rice cooker, add salt.
2. Heat the wok with oil and garlic, slightly stir fry the longbeans and add a dash of salt till it 70% cooked. Lift up.
3. Using the same wok, add oil, garlic, cook the meats and mushroom together.
4. Add a dash pepper and salt. Stir in with more dark soya sauce and light soya sauce and continue to stir fried till everything is even.
5. Pour in the half cooked longbeans and continue to stir fried a while.
   
   
6. Check the rice in the cooker. Before the water fully absorb by the rice, pour in all ingredients on top and spread it out evenly.

It is alright for rice cooked with ingredients added a bit more salty taste, else it is just like eating plain rice. I have some weak point during the preparation. Ingredients not having enough dark soya sauce, put less water to cook the rice (I'm using Taj Mahal rice, which need more water ratio 1:3)- luckily the texture is just nice after cook.

This dish is also learn from Angeleyes - Food Notes blog. There are more simple and nice dishes I want to try out. For this longbeans rice, you can check here on how she did it.