Am I getting lazy these days? Preparing mostly 1 Dish Meal. Actually I'm not but very tired. I have to travel here and there to my mum and MIL's place during different days of the week. These visits require me either to help clean or cook at their places which is really tiring.
This one pot rice is prepared at my MIL's place for Saturday dinner. I haven't the time to prepare anything elaborate cos' I have first to clean up her place when we arrive on Saturday afternoons for the weekend stay over. Anyway, having this for dinner at home is much better than eating out. Usually, I damned tired to get out of the house after the putting her place in order. My MIL is recovering from a fractured wrist.
[recipe adapted from Yum Yum magazine with slight modifications]
250 gm pork belly - skin removed, cut into small pieces [season with some light soy sauce]
200 gm long beans - diced
1 tbsp chopped garlic
300 gm rice - washed and drained
600 ml water
1/2 tbsp oil
some sesame oil
some chopped spring onions
1/2 tsp each of salt and pepper
2 tbsp light soy sauce
1 tsp dark soy sauce
- Heat oil in wok, pan fry seasoned pork belly until the oil oozes out and aromatic. Push aside, add in chopped garlic. Fry until fragrant.
- Add in the rice and seasoning. Stir well to mix then add in the long beans. Fry for several seconds to mix ingredients.
- Transfer to a deep steaming pot, add water. Place pot in another big pot and steam for 30 minutes over medium high heat until cooked. Off heat and leave to rest for 5-10 minutes before fluffing up to serve.
- Garnish with chopped spring onions and serve with cut chillies.
You can cook the fried rice in a rice cooker. I prefer to steam the rice because it will not stick to the steaming pot.
I'm linking this post to Cook Your Books #2 Event hosted by Kitchen Flavours