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A delicious and flavorful rice dish made with long beans, dried shrimp, meat, and seasonings is an easy and convenient weeknight meal and can easily feed a big crowd. The recipe can be made with an Instant pot multicooker or rice cooker.
A humble yet very flavorful long bean rice dish like this is one of my favorites to make. We call this “kiam peng”, which literally means “salty/savory rice”. But kiam peng is also quite a general term for a rice dish with veggie and meat all cooked in one pot like this. Long bean rice is known as tau kok (豆角) in Cantonese or dou jiao in Mandarin. It is also known as Zhang dou (长豆). Zhang means long, dou means beans.
What are long beans?
Chinese long beans are also known as yard beans or snake beans. They are long, thin, and have a crunchy texture if you compared them to regular green beans. They can be easily found in the Asian grocery stores. If you can’t find long beans, you can use regular green beans, though they are totally different in texture. Green beans are soft and easily get mushy.
How to cook long bean rice in Instant Pot or rice cooker
1. If using a rice cooker to cook the rice, preheat a large work or skillet. If using Instant pot, you can just turn on “saute”. Add cooking oil. Saute shallots until soft and fragrant, about 3 minutes. Add garlic and dried shrimp and stir fry for another 1 minute
2. Add meat and stir fry until they turn color. Add rice, seasonings, and long beans. Stir to mix everything until combined. Turn off the heat
3. Transfer to a rice cooker. Pour in the water and stir to combine. Make sure everything is submerged in the water.
Turn on the rice cooker. If using Instant pot, Turn off saute mode. Pour in the water and stir to combine. Make sure you scrape the bottom of the pot to loosen any bits that stick to the pot so it won’t trigger the “burn” alert by IP later
4. Add the rice and make sure everything is submerged under the water to cook properly
5. Close the lid and turn the pressure release valve to sealing. Press “pressure cooker” and make sure it’s on “high pressure”. Set the timer to 5 minutes. Then do a natural release. Carefully unlock the lid and fluff the rice with a rice paddle
Simple as that 🙂 I like to top mine with some fried shallots.
Perfect for meal prep
You can cook this in a big batch and freeze them and have them whenever you want
1. Let the cooked long bean rice cooled down completely
2. Portion into individual serving sizes and put in freezer-friendly containers or zipper bags. Push all the air out and seal
3. Label them with the date. This can be kept for up to 3 months for the best result
4. When ready to serve, thaw them overnight in the fridge or simply microwave in one minute increment on high power until heated through. They can also be reheated on the stove or by moist heat such as in the steamer until heated through
Did you make this long bean rice recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
You may also like similar rice dishes
Kai Choy Farn / Kua Chai Pui (Mustard Greens Pork Belly Rice)
Easy Clay Pot Chicken Rice – Bao Zai Fan (with Rice Cooker)
Nasi Tim Ayam Jamur (Steamed Rice with Chicken and Mushroom)
One-Pot Long Bean Rice / Tau Kok Fan (豆角饭)
Ingredients
- 3 cups Jasmine rice using the rice cooker cup to measure the rice
- 2 Tbsp cooking oil
- 250 gr pork belly cut into bite-size. see notes 1
- 100 gr pork shoulder cut into bite-size
- 2 links Chinese sausage optional, cut into slices
- 50 gr dried shrimp soak in warm water for 10 minutes
- 350 gr long beans cut into 2-inch pieces
- 100 gr shallots peeled and finely chopped
- 5 cloves garlic finely minced
- 3 cups water using the same rice cooker cup to measure water. See notes 2
Seasonings:
- 1 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp oyster sauce
- 1 tsp sesame oil
- ¼ tsp ground white pepper
- ½ tsp sugar
- 1 ½ tsp salt
Instructions
- Wash the rice in several changes of water until the water runs clear. Drain off water completely
- Mix all the ingredients for seasonings and set aside
Cooking with a rice cooker:
- Preheat a large work or skillet. Add cooking oil. Saute shallots until soft and fragrant, about 3 minutes. Add garlic and dried shrimp and stir fry for another 1 minute. Add meat and stir fry until they turn color. Add rice, seasonings, and long beans. Stir to mix everything until combined. Turn off the heat
- Transfer to a rice cooker. Pour in the water and stir to combine. Make sure everything is submerged in the water. Turn on the rice cooker. I use my rice cooker "white rice" function. When it's done cooking, wait 10 minutes then fluff the rice. Proceed to serving
Cooking with Instant Pot:
- Press saute. When it says "hot", add cooking oil. Saute shallots until soft and fragrant, about 3 minutes. Add garlic and dried shrimp and stir fry for another 1 minute. Add meat and stir fry until they turn color. Add rice, seasonings, and long beans. Stir to mix everything until combined. Turn off saute mode
- Pour in the water and stir to combine. Make sure you scrape the bottom of the pot to loosen any bits that stick to the pot so it won't trigger the "burn" alert by IP later. Make sure everything is submerged in the water. Close the lid and turn the pressure release valve to sealing. Press "pressure cooker" and make sure it's on "high pressure". Set the timer to 5 minutes. Then do a natural release. Carefully unlock the lid and fluff the rice with a rice paddle
Serving:
- Garnish the rice with some fried shallots and fresh cilantro leaves if you like. Serve immediately
RECOMMEDED TOOLS
Marv's Recipe Notes
- You can also use roast pork belly (siu yuk)
- My new rice cooker comes with a cup that measures 170 ml of water. I also have another cup from an older rice cooker that measures 180 ml of water. So it is important to use the same cup you use to get your rice to measure the liquid as well. We are using 1 : 1 ratio here, not measuring by weight.
2 comments
Thank you for this childhood recipe. I made a meatless version of the long bean rice and it turned out great too.
Hi Po, I’m glad you like it!