Sunday, June 29, 2008
My mom taught me how to do this (conventional rice cooker method), but I improvised it with …. an additional egg… cos there’s always lots of oil left after frying the sausages, and the oil remains quite a lot even after cooking the beans.. So, I soaked up the oil (plus flavours)with a scrambled egg…. and I'm cooking the rice in the microwave this time.
2 cups long beans ( cut into 2cm long, I cut 13 strings of beans)
1 chinese sausage (deskinned, sliced)
1 Tbsp dried shrimp (chopped)
2 shallots (thinly sliced)
1 Tbsp oil
1 Tbsp dark soy sauce
1 ½ tsp salt
1 ½ cups rice
2 cups water (depends on the type of rice, but reduce it slightly as long beans release some moisture)
1. Heat wok with oil
2. Saute shallots until golden, dish up and drain off excess oil.
3. With remaining oil in wok, carefully fry Chinese sausage. Be careful not to burn them. When they are cooked, remove and put on a plate.
4. There should be oil in the wok, as sausages release oil when cooked. Use the same oil to sauté dried shrimp until very fragrant.
5. Put in long beans and stir fry for 1 minute or until cooked, but not soft. Put in dark soy sauce and salt. Mix well. Dish up.
6. Pour in egg into the same wok and scramble them (u can omit the egg, but I use the egg as a method to not waste the seasonings and oil.. haha).
7. Put rice and water into a covered casserole.
8. Microwave High 4 minutes, Med 6 minutes. Give rice a stir.
9. Pour in everything (sausages, eggs and long beans) except shallots. Spreading them evenly over rice.
10. Microwave again 2 minutes on high, 8 on medium.
11. Remove from microwave and sprinkle on shallots and mix up everything.
12. The rice is ready to be served.