菜豆饭 Long Bean Rice

材料（4-5人份）：
白米- 3杯
香菇- 6朵
菜豆- 250 g（切粒）
虾米- 2汤匙（切碎）
小红葱- 3个（切片）
蒜头- 5瓣（切碎）

调味料：
蚝油- 2 汤匙
酱油- 4 汤匙
黑酱油- 1 汤匙
白胡椒粉- 1/4 茶匙
盐- 1/8 茶匙

做法：
1. 白米洗净，加入适量的清水后，把水倒出。
2. 把煮米水煮至温热，加入洗净的香菇，泡发后切丁。（香菇水留着）
3. 热锅下适量的油，将小红葱炸至金黄色后捞起，备用。
4. 用锅内的油爆香蒜头和虾米。
5. 加入香菇丁和菜豆粒，翻炒片刻。
6. 将调味料和香菇水混合均匀后，倒入锅中，煮约２分钟至菜豆变半软。
7. 把锅里的材料和水倒入饭锅，混合均匀，按下煮饭键，煮至键跳起即可。
8. 享用之前在饭上撒上炸红葱和青葱即可。

Ingredients (4-5 servings):
Rice- 3 cups
Mushrooms- 6 nos
Long bean- 250 g (Chopped)
Dried shrimps- 2 Tbsp (Chopped)
Shallot- 3 nos (Sliced)
Garlic- 5 cloves (Chopped)

Seasoning:
Oyster sauce- 2 Tbsp
Soy sauce- 4 Tbsp
Dark soy sauce- 1 Tbsp
White pepper powder- 1/4 tsp
Salt- 1/8 tsp

Method:
1. Rinse the rice grains, pour in the amount of water which you normally need, then pour the water out into a bowl.
2. Warm the water and add in the rinsed mushrooms to rehydrate. Then, cut them into cubes. (Keep the mushroom water)
3. Heat a pan with some oil, fry the sliced shallot until golden brown. Dish out and set aside.
4. Use the remaining oil to sauté the chopped garlic and dried shrimps.
5. Add in the mushrooms and long bean, stir-fry for a while.
6. Mix the seasoning with the mushroom water, pour the mixture into the pan and cook until the long bean turned to be semi-soft.
7. Pour all the ingredients into the rice cooker, mix thoroughly, press the cooking button and cook as usual.
8. Before serving, garnish the dish with the fried shallot and chopped scallions.