Fried Rice With Blistered Green Beans and Basil | Searching4Zen

Ingredients

• Blistered green beans share the stage with basil and fried rice.
• Starting with freshly cooked or well-chilled rice guarantees it won’t clump up as you stir-fry it.
• Frying in batches compensates for the low heat output of Western stovetops.
• Blistering the green beans adds smoky flavor.
• Keeping the seasoning very light allows the flavor of the rice and aromatics to come through.
• 2 tablespoons (30ml) vegetable oil, divided
• 2 cups cooked white or jasmine rice (12 ounces; 350g) (see note above)
• 1/2 pound (225g) green beans, trimmed and cut into 3/4-inch pieces
• 2 scallions, thinly sliced (1 ounce; 30g)
• 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
• 1 to 3 Thai bird chilies (adjust according to taste), thinly sliced, plus more for serving
• 1 teaspoon (5ml) soy sauce
• 1 teaspoon (5ml) Asian fish sauce, plus more for serving
• 1 large egg
• Kosher salt
• 1 ounce (30g) roughly torn Thai or sweet Italian basil leaves
• Freshly ground white pepper
• Sugar, to taste
• 1 lime, cut into 4 wedges, for serving
• 1 small cucumber, thinly sliced, for serving
• Return rice to wok. Add soy sauce and fish sauce and toss to combine.
• Stir in basil leaves. Season to taste with salt, white pepper, and sugar, and serve immediately with lime, cucumber, and extra fish sauce and sliced chilies if desired.
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• Rice