Recipe can be found here:
Instructions
1. Heat up 1 tbsp oil in a wok. Gently drop in garlic and reduce heat to medium. Add long bean followed by 0.5 tsp salt. Stir-fry and mix everything well.
2. Heat up 2 tbsp oil in a wok. Add dried shrimp and stir-fry for about 30 seconds.
Add pork followed by 2 tbsp light soy sauce. Use medium-low heat. Stir-fry briskly with a spatula till fragrant.
Add in the rice and 1 tbsp dark soy sauce. Stir-fry and mix everything well with low heat for about 3 minutes. Turn off heat.
3. Pour the stir-fried ingredients (dried shrimp, pork, rice) into the rice cooker and mix well. Pour the stir-fried ingredients (long bean, garlic) on top. Add water (2 cups). Turn on the rice cooker.
4. When the rice is ready, let it rest for about 10 minutes before serve.
Cooking Notes
Water should be lesser than what is the required amount as the vegetables will release some water as it cooks.