Curried rice has an appealing and exotic aroma, and beans add colour and a contrast of textures. An exception to the classic rule for stir-frying rice, this cooked rice may be stir-fried immediately, without waiting for it to cool. This is a grand rice dish for any meal.
Heat a wok or large frying-pan and add the oil. When moderately hot, add the beans and stir-fry for about 2 minutes. Put in the rice and continue to stir-fry for 3 minutes. Stir in the rest of the ingredients and mix thoroughly. Cook for a further 5 minutes, stirring continuously. Turn the mixture onto a plate and serve at once.
© 1995 Ken Hom. All rights reserved.