Rice With Bean Sprouts Recipes

STIR-FRIED BEAN SPROUTS WITH SPROUTED BROWN RICE

Steps:

• Cook the brown rice, and keep warm. It takes about 40 minutes to cook, so while it's simmering you can prepare your ingredients for the stir-fry.
• In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates in the pan. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the red pepper, and stir-fry for one minute, then add the bean sprouts and scallions. Stir-fry for about 30 seconds. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for one to two minutes until the vegetables are crisp-tender. Stir in the cilantro, and serve with the rice.

THAI RICE WITH BEAN SPROUTS

Steps:

• Soak the Thai fragrant rice for 20 minutes, then rinse in several changes of water.
• Drain, then boil in salted water for 10-20 minutes until tender.
• Drain and set aside.
• Whisk together the lime juice, sesame oil, chilli, garlic, ginger, soy sauce, honey, pineapple juice and wine vinegar in a large bowl.
• Stir in the rice.
• Add the spring onions, pineapple rings, sprouted lentils or bean sprouts, red pepper, celery, cashew nuts and the toasted sesame seeds and mix well.
• If the rice grains stick together on cooling, simply stir them with a metal spoon. This dish can be served warm or at room temperature and is a good accompaniment to grilled or barbecued meats and fish.

RICE WITH BEAN SPROUTS

Steps:

• Prepare steamed rice, or use leftover rice.
• I usse white long grain rice.
• Place a wok or heavy fry pan over medium heat.
• When pan is hot, add sesame seeds and stir until golden (about 1 min).
• Pour seeds out of pan, crush coarsely with mortar and pestle, or whirl very briefly in blender.
• Set aside.
• Return pan to medium heat.
• When pan is hot, add oil.
• When oil is hot, add scallions and garlic.
• Stir fry until onions are soft.
• Add bean sprouts and stir until heated through being careful not to overcook.
• Add rice and soy to pan.
• Mix gently.
• Add sesame seed, mix gently.
• serve.

SPICY FRIED RICE WITH CHICKEN, BEAN SPROUTS AND PEANUTS

Steps:

• Put 1 tablespoon oil in a large skillet over high heat. When it shimmers and emits wisps of smoke, add the scallions, carrot, and bean sprouts. Saute, stirring occasionally, until the vegetables soften and begin to brown, 3 to 5 minutes. Lower the heat if it looks like it might burn. Transfer the vegetables to a bowl with a slotted spoon.
• Add 1 tablespoon of oil to the pan, followed by the chicken pieces; cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Using a slotted spoon, add chicken to the bowl with the vegetables, leaving as much oil in the pan as possible.
• Put the last tablespoon of oil in the skillet, followed by the garlic. When fragrant, about 15 seconds, add the rice a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in the center and break the egg into it; scramble it a bit, then stir it thoroughly into the rice.
• Return the chicken and vegetables to the pan and stir to combine well. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles. Serve with the lime wedges.