Thai Rice With Bean Sprouts Recipes

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.

CLASSIC BEAN SPROUT STIR FRY

Steps:

• In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

EGG FOO YUNG (FRIED RICE WITH EGGS AND BEAN SPROUTS)

Steps:

• Season the eggs and beat in the five-spice powder, if using. In a wok or large frying pan, heat one tablespoon of the oil and when quite hot, pour in the egg.
• Cook the egg, lifting the mixture away from the sides and allowing the liquid to slip underneath, until the omelette is firm. Then tip out and slice into small strips.
• Heat the remaining oil and stir-fry the onion, garlic, pepper and bean sprouts for about 2 minutes, stirring and tossing continuously.
• Mix in the cooked rice and heat throughly, stirring well. Add the soy sauce and sesame oil and adjust the seasoning if necessary. Add the omelette strips and mix in well. Serve hot.

THAI PORK FRIED RICE

Steps:

• Heat a large wok over high heat until small wisps of smoke rise from the wok. Pour peanut oil into the wok and quickly stir garlic into the hot oil, followed by pork. Cook and stir until pork is browned and no longer pink inside, about 5 minutes.
• Stir rice into pork mixture; add soy sauce and fish sauce. Cook and stir mixture for about 30 seconds. Mix mung bean sprouts, onion, grape tomatoes, dried chiles, and cilantro into rice. Cook and stir until mung bean sprouts are slightly wilted and translucent, 2 to 3 minutes.
• Push the fried rice up the sides of the wok, leaving a bare spot in the center. Pour beaten egg into the bare spot and scramble egg until firm and no longer runny, about 1 minute. Stir fried rice with scrambled egg, sprinkle with green onion and white pepper, and remove from heat. Squeeze lime juice over the top and toss rice lightly to combine. Remove dried chiles before serving.

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.