simply yam-my yam rice

I used to hate yam rice when I was young. Maybe due to the soggy long beans. My aunty said it's hokkien lang signature dish. Well, since I don't really know how to speak Hokkien, there is no reason that I should find it tasty. LOL. ....

However, when I grow older, (sigh, old enough), I learn how to appreciate yam rice. The very first thing that motivates me to cook my own yam rice was actually due to the all-in-one concept. After few attempts, I master the art of cooking yam rice. :-) :-) And, I found myself fall in love with this simple dish.

*ingredients used are easy to get.

*pic #1: here is almost everything you need
*pic #2: heat 2tbs of oil, then stir fry dried prawns, yam & mushroom.
*pic #3: after the aroma of these 3 ingredients reaches your nose, then pour in the washed rice. Watch out of your flame, not to burn out the rice. Stir fry for few minutes, then add in the marinated pork. (marinate with pepper powder & thick soy sauce)
*pic #4: continue to stir fry in medium flame until the ingredients are well-mixed and dry. #if it's too dry, just sprinkle 1-2 spoons of water to prevent burn out.

*Scoop everything into rice cooker inner pot. Add in the long beans, mixed well. And, taa-daa, here comes the most challenging part.
*Add water to your rice, I think about 40% lesser than the usual amount. If too much of water, whole pot of rice will turn soggy & mushy.Mushy
(check 20mins before your rice is cooked. If it appears too dry, you can add in some water.....but before you pour in more water, try to check again the bottom part of rice. If bottom layer seems alright, what you need to do is only mix them up, and continue cooking)

In fact, the final part is more on your own judgement. If you still see water in the last 20mins, the only thing I can say is, try again. :-P)

The very last pic is the outcome. Everything just nicely cooked, especially the rice; still in good shape. That's why I consider myself as mastering the art of yam rice cooking.