Asian Rice and Beans: Azuki Fried Rice with Vegetables

Having purchased some azuki beans from my local bulk food store, they hung out in my cupboard until I figured out something out-of-the-ordinary to make with them.  The small, red azuki originates from East Asia, and I’m a big fan of fried rice, so why not Asian-style rice and beans? 

I usually use run-of-the-mill vegetables in fried rice, as it’s usually a dish I make on the spur of the moment.  If you plan ahead, you can incorporate a more exciting array of vegetables. 

1 cup brown or white rice, cooked and cooled

1 cup azuki beans, cooked and cooled

4 T peanut or canola oil

1 onion, diced

1 carrot, diced

2 stalks celery diced

1 bell pepper, diced

2 T oyster sauce mixed with 2 T hot water

1 t sesame oil

2 T soy sauce

2 eggs

¼ cup natural almonds, chopped

In a large Dutch oven, heat 1 T of the oil over medium-low heat.  Beat the eggs together, then pour them into the pan.  Cook for a minute or two until almost set, then turn over to cook the other side.  Remove to a cutting board, dice, and put into a small bowl.

In another tablespoon of oil, add the onion and carrots, and cook until both are tender.  Remove to another bowl.

In the remaining two tablespoons of oil, sauté the celery and bell pepper a minute or two, then add the rice.  Toss the rice in the oil to ensure it’s evenly coated, then add the onion and carrots, the oyster sauce mixture, sesame oil, and soy sauce.  Cover with lid, and allow rice to heat through.  Check on it every minute or so, mixing the rice each time.

In the meantime, microwave the cooked azuki beans until hot.  Once the rice is heated through, put the hot beans on top of the rice, followed by the diced eggs, and almonds.  Toss very gently as it’s very easy to crush the beans at this point.    

Serves four generously.