Stir-Fried Rice with Sweet Potato, Spring Onions & Yellow Bean
Prep time - 15 minutes
Cook time - 15 minutes
Serves 2 people as a meal, or 4 people as a side dish
This is a personal favourite of mine. It’s a great way to use leftover rice and works with any combination of vegetables or protein. If you would like to use protein - chicken or pork mince is delicious, you can fry off the meat at the beginning of the recipe before the sweet potato & after the ginger, garlic, chilli paste.
It is important to be organised with all of the ingredients as we will be cooking over maximum heat for the whole duration. Observe the pictures below and prepare accordingly -
Mince together the garlic, ginger & chilli and set aside. This can be done on a chopping board or in a mortar & pestle to make a paste.
Combine the diced sweet potato and diced carrot.
Combine the sliced green beans, with the sliced white spring onion.
Keep the green spring onions separate.
Have the rice in a separate container.
Combine the herbs in their own bowl and keep aside.
Eggs - cracked into a small bowl.
Have the yellow bean dressing ready to pour.
Now, lets cook.
Heat a large pan over maximum flame, add the oil and minced garlic, ginger & chilli paste. Stir fry this paste for 10 seconds and immediately add the diced sweet potato and carrot. Continue to stir-fry over maximum heat for about 10 minutes, stirring often. This may take a little longer, or be a little quicker depending on your stove.
We are looking to caramelise the edges of the vegetables.
Once we have achieved some colour, add the sliced green beans and white spring onion. Continue stir-frying for 1 minute before making a well in the centre of the pan. Add the rice. Continue to stir-fry for about another 5 minutes over maximum heat. Try not to use a utensil too much as it may squash the rice causing it the clump together - shaking and tossing the pan works best at this stage. The rice will eventually become a little crispy, once you have enough heat in the rice, you can use a wooden spoon to stir and gently press the clumps of rice apart.
Make a hole in the centre and add the eggs, immediately stir-fry through the rice and mix well.
Add the layer of herbs on top, then pour the yellow bean dressing around the pan. Stir and mix one final time then remove the pan from the heat.
To serve, spoon as much as desired into a bowl and top with the sliced green spring onion and squeeze over fresh lime juice.
Ingredients -
60ml coconut oil or olive oil
3 garlic cloves, peeled
2 red bullet chilli’s
4cm knob of ginger, peeled
1 medium sweet potato, peeled & diced
1 carrot, peeled & diced
10 or so green beans, sliced into rounds
3 spring onions, cut in half separating the white bottom half from the green top half - Slice the white section into rounds and combine with the sliced green beans. Slice the green section on an angle and keep separately for garnish.
2 eggs
3 cups cooked & chilled jasmine or basmati rice
(1 day old works best)1/2 bunch coriander picked or roughly chopped, stalks and all (optional)
1/2 bunch thai basil, picked, leaves only (optional)
1 lime for juicing
