Rice With Bean Sprouts Food

STIR-FRIED BEAN SPROUTS WITH SPROUTED BROWN RICE

Stir-Fried Bean Sprouts With Sprouted Brown Rice image

The sprouts I find most often at the supermarket are mung bean sprouts. But lately I've also found pea sprouts, which are more delicate and have a delicious fresh flavor. The stir-fry time is much shorter for pea sprouts, about one to two minutes total.

Provided by Martha Rose Shulman

Categories dinner, easy, weekday, one pot, main course

Time 50m

Yield Serves three to four

Number Of Ingredients 14

Ingredients

1 cup sprouted brown rice, cooked 3 cups cooked rice
1 tablespoon soy sauce low-sodium if desired
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons dark Asian sesame oil
1/4 to 1/2 teaspoon salt (to taste)
1/4 teaspoon ground pepper, preferably white pepper
1/4 teaspoon sugar
2 tablespoons peanut oil or canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium red bell pepper, cut in 1/4-inch-by-2-inch matchsticks 1 cup julienne
4 cups bean sprouts about 3/4 pound
1/4 cup thinly sliced scallions
1/4 cup coarsely chopped cilantro (optional)

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.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 11 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 449 milligrams, Sugar 6 grams

SHRIMP FRIED RICE II

Shrimp Fried Rice II image

The real shrimp fried rice, restaurant style. This is how I used to cook fried rice when my father still owned a restaurant.

Provided by OKBAT

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 ½ cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
½ cup chopped onion
1 ½ cups cooked medium shrimp, peeled and deveined without tail
¼ cup chopped green onion
2 eggs, beaten
1 teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons soy sauce
¼ teaspoon sesame oil

Steps:

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

Nutrition Facts : Calories 483.4 calories, Carbohydrate 60.3 g, Cholesterol 186.6 mg, Fat 17.5 g, Fiber 1.9 g, Protein 20 g, SaturatedFat 3.2 g, Sodium 1637.6 mg, Sugar 2.3 g

THAI RICE WITH BEAN SPROUTS

Thai Rice With Bean Sprouts image

I had this once and have been trying to find a good recipe eversince. Found this one in a cookbook and would love to try it sometime when I'm not so busy anymore.

Provided by Pinaygourmet 345142

Categories Pineapple

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 cup fragrant Thai rice
2 tablespoons sesame oil
2 tablespoons fresh lime juice
1 small red chile, seeded and chopped
1 garlic clove, crushed
2 teaspoons grated fresh ginger
2 tablespoons light soy sauce
1 teaspoon clear honey
3 tablespoons pineapple juice
1 tablespoon wine vinegar
2 spring onions, sliced
2 canned pineapple rings, chopped
1 1/4 cups bean sprouts (or sprouted lentils)
1/2 cup cashew nuts, chopped
2 tablespoons toasted sesame seeds
salt and pepper

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.