Ingredients with Measurements:
- 2 cups cooked rice
- 1/2 cup mung bean paste
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 2 cloves minced garlic
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the diced onions and sauté for 2-3 minutes until softened.
4. Add the diced carrots and bell peppers and sauté for another 2-3 minutes until slightly softened.
5. Add the mung bean paste and stir-fry for 1-2 minutes until well combined with the vegetables.
6. Add the cooked rice to the wok and stir-fry for 3-5 minutes until the rice is heated through and well coated with the mung bean paste and vegetables.
7. Add soy sauce, sesame oil, salt, and pepper to taste and stir-fry for another 1-2 minutes until everything is well combined.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 38g
Protein: 6g
Sodium: 500mg
Fiber: 3g
Substitutions for ingredients:
- Mung bean paste: You can substitute with other bean pastes such as black bean paste or red bean paste.
- Vegetables: You can use any vegetables you like such as peas, corn, broccoli, or mushrooms.
- Soy sauce: You can use tamari or coconut aminos for a gluten-free option.
Variations:
- Add some scrambled eggs or tofu for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add some chopped scallions or cilantro for extra flavor.
Tips and tricks:
- Use leftover rice that has been chilled in the fridge overnight for best results.
- Make sure to stir-fry the rice constantly to prevent it from sticking to the wok or skillet.
- You can also add some chili flakes or hot sauce for extra heat.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the fried rice in a bowl or on a plate and garnish with some chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
This fried rice goes well with some stir-fried vegetables or a simple salad.
Suggested side dishes:
Stir-fried vegetables or a simple salad
Troubleshooting advice:
- If the rice is too dry, you can add a splash of water or vegetable broth to the wok or skillet.
- If the rice is too wet, you can add some more vegetables or mung bean paste to absorb the excess moisture.
Food safety advice:
Make sure to cook the rice and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Mung bean paste is a traditional ingredient used in many Asian cuisines, especially in Korean and Chinese dishes.
Flavor profiles:
This dish has a savory and slightly sweet flavor with a nutty undertone from the mung bean paste.
Serving suggestions:
Serve this dish as a main course for lunch or dinner.
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