Have you ever had Chinese long beans? They’re kind of like green beans, but super-long. They’re a bit denser than green beans, not as crisp and a bit nuttier. I absolutely LOVE them, especially when fried up with eggs.
I had some long beans in the fridge, as well as some old rice, so I threw together this super easy long bean fried rice. I added some crispy garlic for extra crunch and avocado for creaminess. I’ve never had avocado with fried rice before and let me tell you, I’m a convert! The creaminess of the avocado with the crispy rice bits was so addictive. Also, as always, (even though it’s not in the pictures) I added on a healthy squeeze of sriracha. Seriously fast, seriously delicious.
Green Bean Avocado Fried Rice Recipe
- 4-5 cloves garlic, minced
- 2 eggs
- handful long beans or green beans, should be about 2 cups when sliced
- 2 cups old rice
- salt and pepper
- 1 avocado, sliced
- sweet soy sauce and sriracha, if desired
In a small skillet, heat up a bit of oil over medium heat. Add garlic and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
In a large skillet or wok, heat up a bit of oil over high heat and scramble your eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry all the ingredients together. Remove and set aside. (Removing and setting aside is a common refrain when cooking fried rice.)
If the skillet is dry, add a tiny bit more oil and then add the sliced beans and cook until bright green and crisp, 2 minutes max. Remove and set aside. Add the rice (and oil, if needed) and fry, stirring occasionally until the rice is crispy and heated through.
Add the eggs and beans back into the skillet and fry and mix until everything is evenly distributed. Taste and season with salt and pepper. Serve with sliced avocado, crispy garlic bits, sweet soy sauce and sriracha.
It may not be traditional, but if you don’t have a wok, I recommend frying rice in a non-stick skillet as opposed to an uncoated frying pan. Most traditional woks (carbon steel or cast iron) end up being virtually non-stick from years of heat and oil. Non-stick means less oil, which can be a good thing.
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