Egg & Soya Bean Sprouts Fried Rice Recipe

If TH makes rice, there is always some leftover. The left-over quantity is always in-between. Not enough for 2 of us the next day and a bit too much for one person to have. This has made me something of an expert in leftover rice recipes. I make all kinds of pulao, fried rice and what not with this bowl of cold, refrigerated rice.

This recipe is also one such leftover rice recipe. But before I go into the details of that, I have to talk about soya bean sprouts.

Remember these bean sprouts from the stir-fried broccoli mushroom recipe? These are moong sprouts. Smaller, daintier, very crunchy with a nutty aftertaste. Its very popular in Asian cooking and available all over in Singapore.

Soya bean sprouts, on the other hand, are not as popular or widely used but often available in the supermarkets. I wanted to try it out so grabbed a bag once. And that's how it ended up in this egg fried rice.

Egg & Soya Bean Sprouts Fried Rice

What I Used:

Cooked rice - 2 cups

Soya bean sprouts - 1/2 cup, washed and drained

Eggs - 3

Soya sauce - 1 tbsp

Green chillies - 2 to 3

Ginger galic paste - 2 tsp

Oil - as required

Pepper - to taste

Salt - to taste

How I Made It:

1. Heat 2 tsp oil to a pan and scramble the eggs with some salt and pepper. Leave them as lightly bigger chunks, don't mince too fine while scrambling.

2. Heat some more oil (I used about 2 to 3 tsp) and add the bean sprouts. Saute until the shoots get soft. Now increase the heat to maximum add the soya sauce, chopped green chillies and the ginger garlic paste. Saute on high heat for a minute and lower heat.

3. Add the cooked rice and mix well, adding salt and pepper to taste.

4. Remove from fire, mix in the scrambled eggs and serve hot.

You can garnish with some green/spring onions if you want.

Variations

Make egg fried rice by simply avoiding the bean sprouts. Add cooked vegetables and avoid egg for vegetable fried rice. You get the drift.. :)

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