Friday, 2 February 2018

Fried Rice with Long Beans


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

Ingredients :
- 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

Method :
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.
8. Serve.

30 comments:

  1. I will usually slice long beans much finer/thinner than that - one may be cut into two or three. My missus does it like you. :D Same thing with my french beans:
    https://suituapui.wordpress.com/2010/03/14/beans-in-my-ears/

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    1. Yes, I remember that post of yours. You beat all the ladies flat!

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  2. Do you ever use brown or multi-grain rice? I quite like the texture and nutty taste.

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  3. Well done, Phong Hong, simple fried rice but it looks so delicious. I must try this recipe this coming CNY when my MIL is taking off from her duty. Wakakaka!

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    Replies
    1. LOL! It's an easy recipe. Just throw everything into the wok. My kind of cooking!

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  4. Wah! So much chillies and so pedas! I would call this explosive & blown away fried rice.
    I am learning something from you by keeping the cooked rice inside the freezer instead at the bottom shelves. I believe that it makes better difference using frozen rice instead. Your nasi goreng looked colourful and delicious lah. I am hungry now.

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    Replies
    1. I love stashing food away into the freezer and I experimented with frozen rice. So these days, my leftover rice goes into the freezer for future fried rice or even porridge.

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  5. Ah, the all so pleasing fried rice. I believe everyone loves to eat this.

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    Replies
    1. I should think so, young and old love it!

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  6. Yup, when we don't know what to cook, fried rice is the best option...always appreciated and welcomed by everyone! ^_*

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  7. I love long beans in my fried rice. Even better, French beans. Just French beans with eggs and anchovies. ^^

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    Replies
    1. Oh, I must try with French beans next time.

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  8. I can eat a lot when it comes to fried rice... wahhh... the cilipadi, pedas-syioked-ed!

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    Replies
    1. Me too. Every time wedding dinners, I look forwards to the fried rice at the end!

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  9. I don't take cilipadi, I only take the sauce type...

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  10. Actually, I love fried rice and especially when chili padi is added but in moderate amount.

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    Replies
    1. Yes, too much would spoil the experience.

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  11. Long beans are a very good and easy choice for fried rice addition. 😀

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  12. the rice looks good! i know it's tricky cos the hawkers use those big woks and cook openly with large flames, but is there a practical way for you to replicate the wok hei flavours at home? :)

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    Replies
    1. I could turn up the gas burner all the way up but I am not taking the risk of burning the house down LOL!

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  13. Oh no, now I have craving for fried rice, must go and get some fried rice soon! I love my fried rice with beans, luncheon meat, egg and lap cheong! Sedap!

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    Replies
    1. Hmmm...that sounds good - luncheon meat, eggs and lap cheong!

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  14. Haiz everytime i leave my comment using desktop it will disappear aft that so here i am leaving comment using my mobile phone hee hee.

    Oh mine! Now i have craving for fried rice i must go and get some friec rice soon.

    I love my fried rice with beans, luncheon meat, egg and lap cheong got the hint ph hee hee!

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    Replies
    1. I rescued your comment from the spam folder. I don't undretsand why it goee there. My next fried rice will have what you suggested hee..hee.

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  15. For me, fried rice must have long beans/French bean because I couldn't think what's other vegetables more suitable for fried rice :P
    I saw you add in sweet soy sauce and I have a bottle in my pantry and never use before, maybe I should add it for my next fried rice.

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    Replies
    1. I quite like adding sweet soya sauce to fried noodles as well.

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