Bean Sprouts for Click - Bi Colour

I am in a photography rut so fishing out an old picture that I love and sending to Click - Bi Colour.

Bean Sprouts (Blue & White)

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.. :)

Oh and by the way, I am hosting a giveaway at my other blog, Truly Madly Deeply. So if you are interested in finding out what it is and enter, here's where you need to CLICK :)

Stir Fried Broccoli with Mushrooms and Bean Sprouts

Since the new year, I have been on a diet of sorts. I say of sorts because I am not following any particular kind of diet. Its just one where I watch the carbs, which means I cut off rice almost completely, chose whole wheat bread over white bread and baked it myself as much as I can, and also included more vegetables and fruits in my diet. I also stopped drinking coffee and reduced tea-drinking to once a week. This wasn't too hard since I prefer milo anyway!

As part of this new diet plan, I started having stir-fries with different combinations of vegetables. Its very common in Singapore food courts to have 'mixed rice' stalls where basically you can choose a number of side dishes of vegetables and meat on a bed of rice. Most of the vegetable side dishes are a combination of 2 or more vegetables and this is one such combo that I particularly love.

I tried it once at home and we both loved it. Yes, TH loved it too! Its really very simple too and all I had for dinner is a generous helping of this stir fry with two slices of toasted brown bread.

Since I started the food photography basics series, I thought it will be useful to post some pictures that didn't make it to the post for various reasons. To see the additional pictures of the ingredients and dish in this post, you can start by clicking here. Please let me know your thoughts and if you found this useful.

The star ingredients are:

Broccoli, Shitake Mushroom

(Click HERE to see more pictures of these two that didn't make the post)

And Bean Sprouts

(Click HERE to see more pics of bean sprouts that didn't make the post)

To make a stir fry that looks like this in the end

(Click HERE to see more pics of the final stir-fry that didn't make the post)

What I Used:

Broccoli - one small head cut into thin florets
Mushrooms - 1 cup, quartered with thick stalks removed. I used Shitake mushrooms but you can use pretty much any variety you want.
Bean sprouts - 1/2 cup
Green bell pepper / capsicum - 1/2 cup, cut into squares
Onions - 1/2 cup, cut into squares
Garlic - 2 cloves, chopped
Red chilli powder - 1 tsp
Low sodium soya sauce - 4 tbsp
Cornflour / cornmeal - 1 tbsp, dissolved in 4 tbsp water
Salt - to taste
Oil - 2 tsp

How I Made It:

1. Heat oil and fry the onions and garlic until the onions turn pink.

2. Increase the heat to high and add the soya sauce. Let the sauce boil for about a min before adding the broccoli, mushrooms and capsicum. Continue to stir on high heat.

3. Once the vegetables have wilted a bit, add the bean sprouts and mix well.

4. Add the cornflour mix and blend well. Make sure not to use too much water to dissolve the cornflour.

5. Mix for another minute until the dish has blended well. Taste and adjust salt. You may not need as much as you think because the soya sauce will already have some salt.

You can adapt the kind of vegetables used and their quantities for this dish. Its very simple to make and quite filling too!

Here's another look at the dish - my favourite shot!

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