Fried Rice with Green Beans
This fried rice dish is perfect for the fish recipe I posted yesterday. I love making fried rice for meals- especially since I can incorporate lots of different vegetables and feed my family.
My daughter loves all versions I have made in the past- well, almost all of them.
For this one, I bought a bunch of green beans from the farmers market. They were lovely looking and I couldn’t help buying them. As I thought about what to make for dinner, I was flipping through a food magazine and came across a fried rice dish. That is when I decided to chop the green beans really small and make a delicious rice dish with them.
You can’t make fried rice without first making plain rice. How do you make your rice? I make mine with chicken broth. It imparts delicious flavor without much effort and I am always looking to add flavor into anything I can. The rice comes out yummy- lightly salted and nutty and it is perfect and ready to use for the fried rice.
I sauteed the plain rice with your usual suspects and in no time had a delicious fried rice dish. Try this recipe next time you are in the mood for some healthy Chinese food.
Plain Rice
- 1 cup white basmati rice
- 2 cups chicken broth
- 1 teaspoon salt
In a medium saucepan, heat the chicken broth and bring to a boil. Add the rice and salt and bring to a boil. Once holes appear on the surface, lower the heat and cover the pan half way. Cook for 5 minutes, or till the broth has evaporated from the surface. Cover with lid and lower the heat to low and cook for 15 minutes. Take out and fluff with a fork and let cool.
- 2 tablespoons extra light olive oil
- ½ pound green beans, cleaned and chopped fine
- 3 green onions, chopped fine
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 3 to 4 tablespoons tamari
Heat the olive oil in a wok like saucepan on high heat. Add the garlic, ginger and green onions. Saute for a minute. Add the green beans and sauté on high for 3 to 4 minutes. Add the cooked rice and mix well and sauté for a minute or two. Add the tamari to taste and sauté for another 2 to 3 minutes and serve.
