Pork & Green Bean Fried Rice

📝 Ingredients

• 280 g long-grain rice (cooked the day before, about 800 g cooked rice)
• 400 g minced pork
• 400 g frozen green beans
• 4 eggs
• 1 brown onion
• 3 garlic cloves
• 1 piece of fresh ginger, 3 cm long (15 g)
• 4 tbsp soy sauce (60 ml)
• 1 tbsp honey (20 g)
• 1 tbsp sunflower oil
• 2 spring onions
• Black pepper

🍴 Utensils

• Wok or large frying pan
• Large saucepan
• Colander
• Fine grater
• 2 bowls
• Spatula

📖 Steps

1. The day before (or at least 3 h ahead), rinse the rice in cold water, then cook it for 11 to 12 min in a large saucepan of boiling water. Drain, spread out on a large plate, leave to cool, then cover and keep in the fridge.
2. On the day, peel and thinly slice the onion. Peel the garlic and ginger, then grate them finely. Slice the spring onions, keeping the whites, which will be cooked, separate from the greens, which are saved for serving.
3. In a bowl, mix the soy sauce and honey until the honey has dissolved. In another bowl, beat the eggs with a grind of pepper. Take the rice out of the fridge and break it up with your fingers to separate any clumps.
4. Heat the oil in the wok over a high heat. Add the minced pork in a single layer and let it sear for 2 min without touching it, then break it up with the spatula and cook for another 4 to 5 min, until well browned with no trace of pink.
5. Add the onion, the spring onion whites, the garlic and ginger. Stir-fry for 2 min over a medium-high heat, stirring constantly: the garlic should colour lightly without browning, or it will turn bitter.
6. Tip the still-frozen green beans into the wok and stir-fry for 6 min over a high heat. If water collects in the bottom, keep going until it evaporates: the beans should be hot and still slightly crunchy.
7. Add the cold rice and stir-fry for 4 min over a high heat, tossing it often, until piping hot and a few grains start to catch slightly. Pour in the soy-honey sauce and stir for 1 min to coat everything well.
8. Push the rice to the sides to clear the centre of the wok. Pour in the beaten eggs, let them set for 20 s, then scramble them with the spatula and mix them into the rice as soon as they are almost cooked. Sprinkle with the spring onion greens and serve.