Curried Fried Rice with Green Beans


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.


  • 2 tablespoons oil, preferably groundnut
  • 100 g (4 oz) Chinese long beans, runner beans or French beans, trimmed and diced
  • long-grain rice measured to the 450 ml (15 fl oz) level in a measuring jug and cooked
  • 1 tablespoons finely chopped garlic
  • 3 tablespoons finely chopped fresh coriander
  • grated rind of ½ lime
  • 2 dried chillies, seeded and chopped
  • 2 tablespoons light soy sauce
  • 2 teaspoons sugar
  • 2 tablespoons curry paste
  • ½ teaspoon salt


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.