Finished dish photo of Pickled Long Bean Fried Rice

Pickled Long Bean Fried Rice

I learned from kitchen friends how to pickle a big jar of long beans, then used them in all kinds of dishes. Today I made fried rice with the pickled long beans—very appetizing and wonderfully fragrant, with the taste of childhood!

Ingredients

Leftover rice1 bowl
Pickled long beans25 g
Ham sausage1 piece
Cooking oil2 tablespoons
Garlic5 cloves
Light soy sauce1 tablespoon

Steps

1

Prepare the ingredients. Dice the long beans and ham sausage into small cubes, and crush the garlic cloves.

Pickled Long Bean Fried Rice - Step 1
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2

Add your usual amount of oil for fried rice to the wok. Add the garlic and stir‑fry until fragrant, then add the pickled long beans and ham sausage in turn and stir‑fry until aromatic.

Pickled Long Bean Fried Rice - Step 2
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3

Add the rice to the wok.

Pickled Long Bean Fried Rice - Step 3
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4

Add a little light soy sauce. Stir‑fry over high heat for a while so the rice grains separate. Since the pickled long beans are already salty, you can adjust by adding salt or not based on your own taste. But if you make it so salty it’s inedible, don’t blame me!

Pickled Long Bean Fried Rice - Step 4
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5

Once it’s well fried, serve it in a bowl and take a photo first! Honestly, this one bowl is not enough for my kid.

Pickled Long Bean Fried Rice - Step 5
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Cooking Tips

For fried rice, it’s better if the rice is cooked a bit firmer, so the grains stay separate and it tastes better. My grandpa used to say that when making fried rice, the rice should be firm, and you should fry it until the grains jump in the wok—only then will the fried rice be the most fragrant and flavorful! The recipe is for one serving. If you’re cooking for more people, just increase the amount of rice and other ingredients accordingly.