I was craving for some fried rice so I bought a packet of long beans because I love fried rice with long beans. Nope, no cauliflower was harmed in the making of this fried rice. Once in a while I want a full blown fried rice.
I had cooked some extra rice a week before just to finish up the last bit of rice in the packet. The extra rice was kept in the freezer and came in handy when I wanted fried rice.
I also had a packet of marinated pork in the freezer and that was my protein for the fried rice. It's a very easy fried rice, the most "difficult" part was slicing the longs beans. After that, it was just a case of chucking stuff into the wok.
See those sliced chilies? They are those extremely hot red bird's eye chilies which I was unable to tolerate in the past. But of late, I can eat those. Weird, eh?
Anyway, this fried rice was delicious, if I may say so myself. Of course it lacked that wok hei fragrance that one gets when eating fried rice from the hawkers or restaurants. But still, it was good enough for me.
Fried Rice with Long Beans
Recipe source : Phong Hong
- 3 cups overnight cooked rice
- 1 cup sliced long beans
- 100g marinated pork slices (marinated with 1 clove minced garlic and 1 tbsp light soya sauce)
- 3 cloves garlic, finely chopped
- 1 tbsp light soya sauce
- 2 tbsp sweet soya sauce (kicap lemak manis)
- 1 tsp fish sauce
- 1 tsp pepper
- 2 eggs
- some sliced spring onions
1. Heat oil in wok and saute garlic until fragrant.
2. Add marinated meat and stir fry until meat is cooked.
3. Add long beans and stir fry for about 2 minutes.
4. Add light soya sauce, sweet soya sauce, fish sauce and pepper.
5. Add rice and stir fry to evenly mix with the ingredients and seasoning.
6. Push rice aside to make a well in center of the wok. Break eggs into center of the wok and scramble until set.
7. Then mix everything together and add spring onions.