This Beans with Fried Rice and Dumplings recipe is an absolute family favourite! Beans and pork mince caramelised in a sticky, sweet sauce served with fried rice and dumplings—how can it be anything other than delicious? It’s the final flourish of chilli oil that does it for me! The dumplings may take a moment to get the hang of if you’ve never made them before, but they can be made in advance and frozen for when you need them, making them a fantastic freezer staple. The fried rice also freezes well, so most of this dish can be prepared in advance, making dinner time a breeze.
Can you make Beans with Fried Rice and Dumplings ahead of time?
Yes, you can form the dumplings as per the recipe and refrigerate in an air-tight container for up to 24 hours, covered with a damp paper towel to stop them from drying out. Cook as per recipe. Alternatively, freeze in an air-tight container or bag for up to 2 months. Cook as per the recipe, adding 2 minutes to the cooking time. The cooked fried rice is suitable to freeze. Freeze for up to 2 months. Thaw overnight in the fridge, and reheat in the microwave. The pork and beans and cooked dumplings are not suitable to freeze.
Are Beans with Fried Rice and Dumplings suitable for leftovers?
Beans with Fried Rice and Dumplings can be refrigerated for up to 3 days. Reheat in the microwave.
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Beans with Fried Rice and Dumplings
- Total Time: 45 mins
- Yield: 4-6 1x
Ingredients
Wonton Dumpling Ingredients
- 500 g pork mince/ground pork (or chicken)
- 1 tbsp Shaoxing wine
- 1 tsp tamari (or all-purpose soy sauce)
- 1 tbsp ginger, freshly grated
- 1 spring onion/scallion, finely sliced
- 1/2 tsp salt
- 1 packet Wonton wrappers
(Makes approximately 30 dumplings)
Pork & beans
- 2 tbsp olive oil
- 1 tbsp garlic, freshly minced
- 500 g pork mince/ground pork
- 500 g frozen or fresh green beans (frozen pictured)
- 1/4 cup brown sugar
- 1/4 cup tamari (or all-purpose soy sauce)
Fried rice
- 2 tbsp olive oil
- 1 cup bacon, diced
- 1 tsp garlic, freshly minced
- 3 cups cold, cooked rice (you can use freshly cooked rice too, but add it at the end of the cook just before adding the sauces, so it doesn’t break up)
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 4 eggs, whisked (I like to serve one egg per person)
- 2 spring onions/scallions, finely sliced
- 2 tbsp tamari (or all-purpose soy sauce)
- 2 tbsp sesame oil
- Fried shallots, to serve (optional)
To serve
- Chilli oil
- Tamari (or all-purpose soy sauce)
- Sesame oil
Instructions
Wonton Dumplings
- Add the mince, Shaoxing wine, tamari (or soy sauce), ginger, sliced spring onion, and salt in a large bowl. Use your hands to combine the ingredients.
- Lay the wonton wrappers on a flat surface and place a pinch of the pork mixture (the size of a large grape) in the centre of each wonton wrapper.
- Line the edges of the wrapper with some water using your fingers, fold it in half to encase the pork mixture and then pinch the outsides to form small pleats. Cover the dumplings with a damp tea towel to keep them from drying out.
- To cook, place the dumplings in a large pot of boiling water. Cook for 4-5 minutes. The dumplings are ready when they float to the surface. Remove one dumpling and cut it in half to check it is cooked through. If still raw in the centre, cook for an additional minute.
Pork & beans
- In a large skillet, heat the olive oil on high heat.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add pork mince, breaking it up with the back of your spoon, and cook until browned, about 2 minutes.
- Stir through beans, brown sugar, and tamari (or soy sauce). Once the beans and pork are coated evenly, leave to cook, uncovered, for 8-10 minutes (if using frozen beans) or 4-6 minutes if using fresh beans. Do not stir the mixture. This allows the sauce to caramelise on the base of the pan.
- Once the pork and beans are sticky, stir for 1 minute to coat evenly.
Fried rice
- Heat the olive oil in a large skillet on medium-high heat. Add the bacon and garlic. Cook, stirring for 1 minute.
- Add the rice, break it up with your spoon, and combine it with the bacon mixture.
- Add corn and peas. Cook for 1 minute, stirring until the corn and peas are defrosted.
- Push all ingredients to one side of the pan and add the eggs.
- Allow the egg to cook through completely (until firm; this will take 1-2 minutes) before stirring through the rice, and then use your spoon to break it up. Stir the egg through the rice mixture.
- Add spring onions, tamari and sesame oil. Stir to coat the rice in the sauce. Remove from heat.
- Serve with a sprinkle of fried shallots, if using.
To serve
- Serve fried rice loaded with pork, beans and dumplings. Drizzle with chilli oil, tamari (or soy sauce) and sesame oil, if using.
Notes
MAKE AHEAD
Form the dumplings as per the recipe and refrigerate in an air-tight container for up to 24 hours, covered with a damp paper towel to stop them from drying out. Cook as per recipe. Alternatively, freeze in an air-tight container or bag for up to 2 months. Cook as per the recipe, adding 2 minutes to the cooking time. The cooked fried rice is suitable to freeze. Freeze for up to 2 months. Thaw overnight in the fridge, and reheat in the microwave. The pork and beans and cooked dumplings are not suitable to freeze.
LEFTOVERS
Can be refrigerated for up to 3 days. Reheat in the microwave.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: dumplings, Beans with Fried Rice and Dumplings
- Method: boil, pan
- Cuisine: Asian
Marguerite Breda says:
LOVED it! I will be making this again later this month!
samanthamaas says:
Oh my gosh this is one of my all time favourite recipes to make. I think we have it nearly once a week and Hubby loves to take left overs for lunch!
Once again one of Nic’s recipes has become a staple in my meal plan rotation! Thank you!
Nicole says:
This is one of my favourites too! It’s so unassuming but SO delicious. Thank you so much for taking the time to write, so glad you love it as much as we do. Nic x