This recipe took care of several problems for me all in one fell swoop: I had two fistfulls of green beans from my CSA and about 6 cups of plain cooked rice sitting in my fridge, a leftover accompaniment to a curry made earlier in the week. Thus, a beautiful marriage was born. The eggs add protein which justifies calling a bowl full of this dinner. It would of course make a tasty side to almost anything. Fried rice works best with pre-cooked rice that’s been sitting in the fridge for a while, hence this is a perfect type of dish to use up leftovers.
- 4 cups of cooked rice (any kind will work, I used basmati)
- 4 garlic cloves
- 2 large fistfulls of green beans
- 2 eggs
- soy sauce
- fresh ginger
- crushed red pepper flakes
- Use the side of a knife to crush the peeled garlic cloves.
- Dice about a 1/2 cup of onion.
- Snap the ends off the green beans. Break into 1″ to 1 1/2″ pieces. (It’s a nice meditative experience to use your hands to snap the ends off and to snap the green beans rather than using a knife. Fresh beans “pop” a bit like bubble wrap when you snap them.) Rinse the beans.
- Heat 1 tablespoon of oil on low in a large fry pan or wok. Add the garlic and onions; cook for a couple of minutes.
- Add the green beans and stir to combine. Sprinkle with crushed red pepper flakes and black pepper. Cook, covered, for 5 to 6 minutes; stirring every minute or two.
- Move the vegetables to the side of the pan. Crack two eggs into the cleared portion and scramble until runny, but almost set. Push the green beans back to coat the pan evenly.
- Add the 4 cups of rice and pour 2 tablespoons of soy sauce over the top. Stir for a minute or two until everything is mixed together well.
- Grate approximately 1 tablespoon of fresh ginger over the fried rice. (I keep fresh ginger lobes whole in the freezer. Whenever I need fresh ginger, I pull out a chunk, peel a small area of it and grate only what I need. It keeps in the freezer for months.)
- Stir the ginger into the rice. Let it cook another minute or two while you stir.
The time it takes you to grate the ginger allows the rice on the bottom to brown a little bit, making it extra delicious. Serve and enjoy!