Fried rice with blistered green beans and basil from Serious Eats by J. Kenji López-Alt

  • scallions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute basil for Thai basil, and cooked jasmine rice for cooked rice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basil for Thai basil, and cooked jasmine rice for cooked rice.

  • mfto on May 13, 2016

    We loved this recipe in spite of some of my mistakes (not Kenji's) and substitutions. I had 2-day old jasmine rice which I guessed equaled 2 cups. I should have weighed the rice because I really didn't have sufficient for 2 people. Also I felt that my rice was determined to clump so didn't cook as well. But here Is another mistake, I was frightened of cooking on high heat and used med high. You must be brave with this recipe because the green beans did not blister enough. Speaking of green beans, I had good ones but 1/2 lb looked like too many so I removed a few. Wrong. Follow the recipe because they are wonderful. I didn't have fresh chilies so used red pepper flakes. Next time follow the recipe. I didn't have Thai basil and my sweet basil had seen better days but I soldiered on. Do you know how many basil leaves you need to weigh 1 oz? I don't know either because I only had 1/2 oz. But there is one ingredient that is a Must -- lime quarters. Don't try this recipe without limes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.