Fried rice was one of the first real meals I learned to cook. If we ever had a lot of leftover rice, my mom would whip up a batch of egg-fried rice for us for lunches or dinner. It was her way of cleaning out the fridge.
Still today, whenever I have a bunch of leftover rice I always make up a big batch of fired rice. It is easy and quick and I can put whatever I want in it. These days I like to load it up with lots of veggies. I also add in garlic and Chinese fermented black beans (or salted black beans). You can find the beans at your local Asian grocery. They usually come in square bag and are typically no more than a dollar. The bag will certainly be more than you need, but they last forever in the fridge as long as you keep them in an airtight container.
They have a wonderful and unique flavor, mixed with garlic, it is one of my favorite things to add to stir-fry’s. Don’t let the word fermented scare you away, these don’t taste fermented. They just taste like super salty little beans with an earthy flavor. Lee Kum Kee brand actually makes a black bean and garlic sauce that you can probably find at your local grocery. The only problem is, it is not gluten-free. So, if you are gluten-free it is just as good, if not better to buy the beans and garlic and make your own sauce.
In this fried rice recipe, don’t be afraid to change amounts and get creative using what you have on hand. The amounts in this recipe are more of a suggestion than anything. Personally I like to have a high veggie to rice ratio. Frozen veggies also work just as well as fresh. You can really use whatever you have on hand for an easy and satisfying weeknight meal.
Garlic and Salted Black Bean Fried Rice
- 2 cups cooked rice ( I prefer brown rice)
- 2 large carrots
- 1/4 head of red cabbage
- 1 head and stem of broccoli
- 3 eggs scrambled
- 2 stalks green onion diced
- 1/4 tsp white pepper
- 3 large cloves garlic
- 2 tbs salted black beans
- 1 tbs gluten-free soy sauce + more to taste
- 1 tbs water
- 3 tbs grape seed oil plus more if needed (personally I like to use grape seed oil for the mild flavor when it comes to stir fry’s but you could also use olive oil or canola oil)
- Prep all of the vegetables. Peel and dice the carrots, roughly chop the cabbage and dice the broccoli in bite-sized pieces. You can use the stem of the broccoli too, just make sure to peel off the rough outer layer then dice into bite sized pieces. Place all veggies in a large bowl and set aside.
- Prepare your sauce. Mince together the 3 cloves of garlic along with the two tablespoon of salted black beans until a rough paste is formed. Place into a small bowl and combine with 1 tablespoon of gluten free soy sauce and 1 tablespoon of water. Set aside.
- Scramble 3 eggs in a small bowl and set aside.
- Heat a wok or a large skillet over high heat with 3 tbs of oil. Add the veggies and cook over high heat stirring pretty consistently until the veggies are tender but not mushy. The goal is to cook the veggies quickly in stir fry which is why you cook over high heat and why you need to stir consistently so the veggies don’t burn. Only let the veggies sit for 30 seconds or so without stirring. Once the veggie are tender transfer them back to the bowl they were in.
- If you pan or wok looks dry add a touch more oil then add the scrambled eggs. These will cook very quickly. Scramble them in the pan or wok like you normally would for scrambled eggs, but try not to break them up too much at this point. Once done transfer to a clean bowl and set aside.
- Again, if your pan is looking a bit dry you can add a touch of oil, then add the garlic and black bean sauce sauté for a couple of seconds stirring constantly, it will be come fragrant very quickly. Add the cooked rice and stir to coat. Add the veggie and the eggs back to the wok. Add the white pepper and continue to cook for another minute or two until the rice is heated through and combined with the veggies and eggs. If you have green onion you can add at this point.
- Taste and add more soy sauce if needed. Remove form heat and serve immediately