This green bean crispy garlic fried rice takes no time to make yet it’s DELICIOUS! Top with crispy garlic that you can make in one pan!
Rice is a staple in my household, any kind actually. I have short grain, sushi, black rice, brown rice, Jasmine, and Basmati. Oh yes, glutinous rice too for my sticky rice dumpling and dessert. It’s crazy to look at the pantry but I use a certain type of rice for specific dishes. For example, you can’t make porridge with basmati because it won’t break down like jasmine.
So, what type of rice is great for fried rice, you asked? Well, most rice work. I’ve never tried with glutinous rice though because I usually fold and toss this type of rice with sauce instead of ‘fry’ them. Personally, I love brown or black (forbidden) rice a lot when I’m eating alone. Usually, for my kids’ lunch, I’ll use Jasmine or Basmati.
Oh yes, this fried rice is simple! We need some easy meals in this busy life, right?
Green Bean Crispy Garlic Fried Rice Cooking Tips
- Dancing rice – When making fried rice, I like to cook my rice until I see the grain jumping in the pan. This shows the rice is dry enough and fully cooked through as fried rice. 🙂
- Day old rice vs freshly cooked rice – I don’t have a preference, although, day old rice is quicker when I’m hungry. If you using freshly cooked rice, you’ll just have to let them cool down and uses a little less water when preparing it.
- Crispy Garlic – You can use mince or slice garlic in this recipe. The trick is to not cook the garlic over high heat or you’ll get burnt garlic. I’m using the same oil to sauté the mushrooms.
- Protein – I used firm tofu that I simply mashed and mushrooms. Mushrooms need to be sautéed until fragrant first before adding tofu. Tofu needs to be ‘brown’ to remove the moisture – trust me this step makes it look like ‘egg’.
- Greens – Fried rice is the best with green beans, greens’ stems or carrot.
How to make green bean crispy garlic fried rice
First, have your rice ready. Store-bought cooked rice or homemade version works – just be sure they are completely cool. Fluff using a pair of chopsticks or fork to loosen the grain, if needed.
Second, chop all your aromatics and greens.
I’m using Bunashimeji (Beech Mushrooms) and simply trim off the ends. You may use a brush to remove the debris or quickly rinse them. I would pat them dry if you pick the latter method. To keep things simple, I remove the drain out the tofu water and pat dry with a towel.
Next, heat a pan or wok over medium heat and add enough oil to cook the garlic. This step is to infuse the oil with aromatics. You may use the same step for shallots if preferred. Once the pan is heated through, add the garlic, then, turn down the heat, and stir continuously to prevent garlic from burning.
Sieve out the garlic for later use. Now, use the same oil to sauté the mushrooms until golden brown before repeating the same step with tofu. When tofu starts to brown, season with salt.
Next push the ingredients to the side of the pan and stir-fry the green beans until it turns from light to darker green or until as crisp as you like.
Add the rice, mushrooms seasoning, pepper, and soy sauce. Toss until all grains are well coated. Aim to cook until you see some grains start to jump from the pan. Taste test and season accordingly.
Top with toasted sesame seeds, sesame oil, chili oil with sediment before serving.
Other easy recipes to try:
This Green Bean Crispy Garlic Fried Rice is delicious, vegan, easy and tasty!
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Green Bean Crispy Garlic Fried Rice
Ingredients
- 3-4 cups cooked rice used Basmati
- 4 garlic cloves sliced
- 3.5 oz mushrooms used Bunashimeji or Beech
- 4 oz firm tofu drained and pat dry
- ¾ cup of chopped green beans
- salt and pepper to taste
- ½ teaspoon mushroom seasoning
- ½ tablespoon light soy sauce or to taste
- drizzle of sesame oil
- toasted sesame seeds
- chili oil with sediment or to taste
- cooking oil
Instructions
- Heat a large pan or wok over medium heat. Add about 1-2 tablespoons of cooking oil. Once the oil is heated through, turn heat to low-medium. Add garlic slices and sauté until they crisp up, stirring frequently to prevent burning. Turn down the heat further if it browns too quickly.
- Sieve out garlic and set aside.
- Using the same oil, sauté mushrooms until golden brown or aromatic. Push to the side and cook tofu until they have a light brown crust, adding more oil if needed. Season with a pinch of salt.
- Toss the ingredients together for a few seconds.
- Then, push them to the side of the pan, add another teaspoon of oil and cook green beans until they turn from light to darker green. Season with salt.
- Add rice, mushroom seasoning, pepper, and soy sauce. Toss everything together. Using the back of the spatula, loosen the grain if needed. Cook until the grain starts to jump up from the pan.
- Garnish with toasted sesame seeds and chili oil with sediment. Serve hot.
Video
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thanks for this! Did I miss what it said to do with the garlic? we just added it back in at the end. yummy!
This is fabulous! I used baked tofu. I didn’t have mushroom seasoning so I used steak seasoning. I used cooked green beans. Great way to use leftovers.
This was delicious!! I had some chopped white onion on hand and threw that in as well. A fantastic one dish dinner.