We always have leftover rice at our house. Always. It’s because no one like rice, except my brother. But my dad actually gets offended and yells at me if I give Franklin more rice at the dinner table.
That is why we always have leftovers.
Which is the blank canvas for a plethora of different kinds of fried rice. Lunch was fried rice with green beans and green soy beans (available at Asian food markets). Also toasted cashews, which adds a great nuttiness and crunch to every bite.
Double Bean Fried Rice with Cashews
2 c. leftover white rice, fluffed
1/2 c. whole cashews, coarsely chopped
1 c. trimmed green beans, cut in 1/4 inch segments
1 c. frozen green soy beans
1/4 lb. kielbasa sausage, diced
3 cloves garlic, thinly sliced
2 green onions, sliced
2 Tbsp. oil
salt to taste
- Heat oil in a hot wok over medium high heat. Add green onions, garlic, and cashews.
- Toast, stirring, for about a minute. Add the sausage and brown for about a minute.
- Add the green beans and cook for about three minutes, or until tender.
- Add the soy beans and heat through. Finally add the rice and distribute evenly throughout the vegetables.
- Heat for an additional three minutes. Salt to taste.