Fried Rice with Green Beans and Basil

Fried Rice with Green Beans and Basil

Ingredients:

• 2 Tbsp. vegetable oil, divided
• 2 cups cooked white or jasmine rice
• 1/2 pound fresh green beans, trimmed and cut into 1/2-inch pieces
• 2 scallions, thinly sliced
• 2 cloves garlic, minced
• 1-3 Thai chiles, thinly sliced, plus more for serving
• 1 tsp. coconut aminos
• 1 tsp. fish sauce
• 1 large egg
• 4 or 5 basil leaves
• To taste salt and pepper
• 1 small cucumber, thinly sliced

Directions:

1. Transfer leftover rice to a medium bowl and break rice up with your hands into individual grains before proceeding.
2. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown, toasted, and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
3. Add 1/2 tablespoon oil to now-empty wok and heat over high heat until smoking. Add green beans and cook, stirring and tossing occasionally, until deeply blistered and charred. Add scallions, garlic and chiles and cook, stirring and tossing constantly, until aromatic, about 30 seconds.
4. Return rice to wok. Add coconut aminos and fish sauce and toss to combine.
5. Push rice to the side of wok and add remaining 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together. Stir in basil leaves.
6. Season to taste and serve with cucumber slices.