Bean Sprouts Fried Rice
by Tarla Dalal
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Added to 52 cookbooks
This recipe has been viewed 45860 times
Relish this chinese delicacy, while also getting a health boost from the sprouts. To keep the rice grains separate, spread the cooked rice on a tray and allow it to cool. Then, rub a little oil on the cooked rice and keep aside till you require it.
- Heat the oil in a broad non-stick pan, add the spring onion whites and celery and sauté on a high flame for 1 to 2 minutes.
- Add the capsicum and sauté on a high flame for another 1 minute.
- Add the carrots, french beans and bean sprouts and sauté on a high flame for more 1 to 2 minutes.
- Add the brown rice, salt, vinegar and soy sauce, toss gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve immediately garnished with spring onion greens.
- To make 2 cups of cooked brown rice, boil enough water in a deep pan, add the salt, 1 tsp of oil and approx. ¾ cup of soaked and drained brown rice and cook till the rice is 85% cooked. Drain completely and use as required.
Nutrient values per serving
|Energy|| 160 calories|
|Protein|| 5.0 gm|
|Carbohydrates|| 27.8 gm|
|Fat|| 3.3 gm|
|Fibre|| 1.4 gm|
|Iron|| 1.5 mg|
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