Well!…Well!…Well!… With only 3/4 cups of mung beans, I have an abundance of fresh sprouted beans. I need to create recipes utilizing these precious sprouted beans that you can see here, still inside the glass bottle where I sprouted them. Anyway, a lot of people can relate with left-over rice, white and brown. So a lot of dietitians prefer the brown rice because it is more filling and with fiber and important nutrients as compared to the processed white rice which is less filling and with less nutrients and for those dieters, rice is the enemy number one! Worry not as I just found out that processed white rice are enriched with B1, B3 and Iron as required by law in our United States of America although there’s a decrease in its nutrients’ percentage during the process. Brown rice is whole grain with a good source of magnesium, phosphorous, selenium, thiamine, niacin, Vitamin B6, manganese and also high in fiber. The only downside is that brown rice spoils easily and white rice are processed so it won’t spoil easily after you cook them. So, let’s get started on this dish.
chilled, left-over white and brown rice
2 Tbsp. coconut oil (divided)
3 beaten eggs
3 garlic cloves (minced)
1-2 cups bean sprouts
1 shallot (sliced)
1 Tbsp. soy sauce
1 small can of mushrooms or fresh ones
salt/pepper for seasoning
lots of scallions (sliced or chopped)
left-over young corn kernels
1. Heat 1 tablespoon of coconut oil in a wide frying pan and pour the beaten eggs after you sprinkle few salt and pepper on it. Tilt the pan to evenly distribute the eggs as if you are making an omelette, sprinkle with lots of chopped scallions like this in the picture. Hey! You may call this Scallions and Egg Omelette! This is one simple recipe already!
You may hasten its cooking to reach this perfection by covering the pan and lowering down the heat so you don’t burn the bottom, let it cool down and transfer to a plate and cut it. Pretty much, you have these ingredients by now.
2. With the same pan, pour the remaining coconut oil and sauté the onions then the garlic until fragrant and translucent. Add the mushrooms and the corn for another minute then the bean sprouts for 2 minutes, stir-frying continuously.
3. Mix in the white and brown rice with 2 huge spoons, stir-frying continuously and thoroughly, add the soy sauce and salt and pepper then add the egg strips and more chopped scallions stir-fry one more time. Taste and add seasonings if you have no issue with sodium. Serve while still hot.
As always, Masarap!