Ingredients with Measurements:
- 2 cups cooked white rice
- 1 cup soybean sprouts
- 1 carrot, julienned
- 1/2 cucumber, julienned
- 1/2 red bell pepper, julienned
- 2 green onions, thinly sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the soybean sprouts and drain well.
2. In a small bowl, whisk together the vegetable oil, soy sauce, sesame oil, rice vinegar, brown sugar, salt, and pepper.
3. In a large skillet over medium-high heat, add the soybean sprouts and cook for 2-3 minutes until slightly wilted.
4. Add the julienned carrot, cucumber, and red bell pepper to the skillet and stir-fry for 1-2 minutes until tender-crisp.
5. Add the cooked rice to the skillet and stir-fry for 1-2 minutes until heated through.
6. Pour the sauce over the rice and vegetables and stir to combine.
7. Divide the rice mixture into bowls and top with sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2 servings
Nutritional information:
- Calories: 400
- Fat: 11g
- Carbohydrates: 68g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Soybean sprouts can be substituted with mung bean sprouts.
- Carrot, cucumber, and red bell pepper can be substituted with any other vegetables of your choice.
Variations:
- Add cooked chicken, beef, or tofu for extra protein.
- Top with a fried egg for a breakfast version.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Make sure to drain the soybean sprouts well to prevent excess moisture in the dish.
- Use day-old rice for best results.
- Adjust the amount of sauce to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with the green onions on top.
Garnishes:
- Chopped peanuts or cashews
- Cilantro
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed edamame
- Miso soup
Troubleshooting advice:
- If the soybean sprouts are too watery, cook them for a bit longer to release excess moisture.
Food safety advice:
- Make sure to cook the vegetables until tender-crisp to prevent any foodborne illnesses.
Food history:
- Soybean sprouts are a common ingredient in Korean cuisine and are often used in soups, stews, and stir-fries.
Flavor profiles:
- Savory, slightly sweet, and nutty.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Japanese