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Lima Bean Fried Rice

10 minutes prep
15 minutes active cooking
25 hour total

Makes 2 servings

"Fried Rice Template"

My friend Katherine Deumling of Cook With What You Have coined the term “fried rice template,” but I’m stealing it. We both love making tasty food by combining whatever leftovers we might have with the pantry staples we always have. I had both leftover cooked rice and lima beans, and while I thought about making a classic, Southern-style lima beans and rice dish, I turned instead to the fried rice template. If you don't have lima beans, any bean will work.

What you'll need

Ingredients

For the shopping list

3-4 cloves of

Garlic

1

Onion

1

Jalapeño

2

Carrots

From our shop

$14 - Tatsuno City - Japan

$14 - Osaka - Japan

Shichimi Togarashi

$12.50 - Denver - Colorado

Chile Crunch

$6 - San Joaquin Valley - California

Kokuho Rose Heirloom White Rice

cooked

Out of stock
1 cup of Large White Lima Beans

$7 - Napa - California

Large White Lima Beans

$11 - Athens - Greece

Wild Thyme Flowers

$2 - New Orleans - Louisiana

Hot Sauce

$18 - Sicily - Italy

Madre Terra

Equipment

From the kitchen

1

Chef Knife

1

Cutting Board

1

Heavy Skillet

Spatula

"The foundation, of course, is leftover rice

Always cook more rice that you need so you have leftovers. Other parts of the template include vegetables, either raw or cooked or both, and maybe some protein like meat or eggs. Beans have lots of protein, and the beans-and-rice connection is strong."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

I cooked chopped onion, celery, and a jalapeno, a nod to Louisiana’s trinity of aromatic vegetables. I added a carrot, salt, some chopped garlic, and a dozen or so thyme flowers, crumbling them with my fingers over the skillet.

Step 2

When the vegetables were soft, I added a couple of cups or so of cooked rice (Koda Farms brown for me). I like to actually fry the rice to give some crunch, so I turned up the heat, poured in a little more oil, and let the rice sizzle for a few minutes before using a metal spatula to scrape the skillet and stir. Do this for about 5 minutes, then add a cup or more of cooked lima beans.

Step 3

Reduce the heat to low and cook until the beans have warmed through, about 5 minutes. Stir in a teaspoon or so of ponzu sauce; fried rice needs some soy sauce, and the citrus brightens up the flavor.

Step 4

Garnish with sliced green onion and Shichimi Togarashi.

Serve with Crystal hot sauce and Chili Crunch.

Shop this recipe

Sauces & Condiments

Ponzu

Suehiro ShoyuTatsuno City - Japan
$14
Chile Crunch
Sauces & Condiments

Chile Crunch

Chile CrunchDenver - Colorado
$12.50
Shichimi Togarashi
Salt, Herbs, & Spices

Shichimi Togarashi

Yamatsu Tsujita Co.Osaka - Japan
$14
Kokuho Rose Heirloom White Rice
Rice & Grains

Kokuho Rose Heirloom White Rice

Koda FarmsSan Joaquin Valley - California
$6
Out of stock
Large White Lima Beans
Beans

Large White Lima Beans

Rancho GordoNapa - California
$7
Wild Thyme Flowers
Salt, Herbs, & Spices

Wild Thyme Flowers

Daphnis and ChloeAthens - Greece
$11
Hot Sauce
Sauces & Condiments

Hot Sauce

CrystalNew Orleans - Louisiana
$2
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
$18

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