Last week I made the Blistered Green Bean Fried Rice recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

Kenji comments in the description for this recipe that it has Thai flavors. Compared to the previous fried rices, this results in the addition of fish sauce, Thai chilies, and basil. For the titular green beans, he calls for either yard-long or green beans. We’re fortunate to usually be able to find the yard-long beans at our international farmers market. These beans hold their structure better than the more commonly available green beans, so I opted for them.

The recipe follows a similar approach to the previous fried rice recipes, starting with frying an omelet. After moving the eggs to a bowl, the green beans are stir-fried until charred and blistered and then moved to the same bowl as the eggs. The rice is then stir-fried, then with the aromatics, then the eggs and beans are returns, and finally the sauces and seasonings are added.

Megan and I both enjoyed this fried rice. Even with the addition of the fish sauce, it still uses less sauce than our reference Thai fried rice, so the flavors remained a little more subdued. I would make this dish again.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.