Beans with Fried Rice and Dumplings
Wonton Dumpling Ingredients
- 500g pork (or chicken) mince
- Wonton wrappers (found in fridge section in supermarket, I use these)
- 1 tbsp shaoxing wine
- 1 tsp tamari (or all purpose soy sauce)
- 1 tbsp grated fresh ginger
- 1 finely sliced spring onion
- 1/2 tsp salt
- Chilli oil, extra tamari (or all purpose soy) & sesame oil to serve
(Makes approximately 30 dumplings)
Pork & beans
- 500g pork mince
- 500g green beans (I used frozen)
- 1 tbsp freshly minced garlic
- 1/4 cup brown sugar
- 1/4 cup tamari (or all purpose soy)
- 2 tbsp olive oil
- 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)
- 4 eggs whisked (I like to use 1 egg person)
- 1 cup bacon diced
- 1 tsp freshly minced garlic
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 spring onions finely sliced
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp tamari (or all purpose soy sauce)
- Fried shallots to serve (optional)
Assemble Wonton Dumplings
- In a large bowl, add the mince, shaoxing wine, tamari (or all purpose soy), ginger, sliced spring onion and salt. Use your hands to combine the ingredients.
- Lay wonton wrappers on a flat surface, pinch a bit of the meat mixture and place in the centre of the wonton wrapper. Your ball should be about the size of a large grape.
- Line the outside of the wrapper with some water using your fingers, fold in half to encase the pork mixure and then pinch the outsides to form small pleats. My kids love helping me with this and they don’t need to be perfect! I like to place the made wonton dumplings on a damp tea towel both underneath and on top of the dumplings to stop them drying out.
- To cook, place the dumplings in a large pot of boiling water. Cook 4-5 minutes. The dumplings are ready when they float to the surface. Remove one dumpling and cut in half to check if you need to. If still raw in the centre, cook an additional minute.
Pork & beans
- In a large skillet, heat oil on high heat.
- Add garlic, cook 30 seconds until fragrant.
- Add pork mince, breaking up with the back of your spoon, cook until browned 2 minutes.
- Stir through beans, brown sugar, tamari (or soy sauce if using). Once the beans and pork are coated evenly, leave to cook 8-10 minutes lid off (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 1 minute to evenly coat.
- Heat olive oil in a large skillet on medium-high heat. Add bacon and garlic. Cooking stirring for 1 minute.
- Add rice, break it up using your spoon and combine with the bacon mixture.
- Add corn and peas. Cook further 1 minute stirring until the corn and peas are just defrosted.
- Push all to one side of pan, add egg.
- Allow the egg to cook through completely before stirring through the rice (this will take 1-2 minutes) 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.
- Serve fried rice, loaded with beans and dumplings. Drizzle with additional chilli oil, sesame oil and tamari if using.
Can the dumplings be frozen? Yes! I like to make the dumplings in batches. I normally double the recipe and freeze half in a reusable sandwich bag. I simply cook as per the instructions above, amending the cooking time to between 8-10 minutes.
Can fried rice be frozen? Yes! Place into containers and freeze immediately. Simply defrost by placing in the microwave for 3-4 minutes stirring half way.
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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.
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