Green Bean and Fennel Fried Rice

This used the last of the pole beans from my garden, along with some of the fennel that is still flourishing. It will be good later this winter, too, with frozen veggies. I made it with chicken, but feel free to substitute a protein of your choice.

1-2 Tbsp canola oil
1 lb boneless skinless chicken breasts, cubed
5-6 cloves garlic, minced
1 Tbsp minced ginger
1 large onion, chopped
1/2 lb green beans, in 1-inch lengths
3 cups chopped fennel (1 medium bulb plus tender stalks)
3 cups cold cooked rice
1 Tbsp hoisin sauce
1/4 cup soy sauce
Salt to taste (if needed)

Heat about 1 Tbsp of oil in a wok or very large skillet. Add the chicken and stir-fry until cooked through. Remove to a bowl or plate.

Add a little more oil to the pan and add the garlic, onion, and ginger. Stir-fry for 3-4 minutes, until the onions start to get tender. Add the beans and fennel and stir-fry for an additional 3-5 minutes, until tender but not soft.

Add the chicken back into the pan, along with the rice (separating the grains with a fork if need be). Stir in the hoisin sauce and soy sauce and stir-fry briefly, until the rice absorbs the liquid and is heated through. Taste and add salt if desired.

Serves 4-6.