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Bean Sprouts With Rice    Veg  HT  ACC  Korean  25mins plus soaking

Serves 4-6    Hot Vegetarian Grains  Vegetables  Accompaniment Dairy Free Korea Asia Asian

400g/14oz White Rice
225g/8oz Bean Sprouts
4 tbsp Soy Sauce
1 tbsp Sugar
1 tbsp Finely chopped Garlic
4 tbsp Finely chopped Spring Onions
1 tbsp Sesame Seeds
2 teasp Toasted Sesame Seed Oil
1 teasp Red Chilli Powder


1. Place the rice in a bowl, cover with water and leave to soak for 30 minutes.

2. Drain the rice and place in a large saucepan together with the same volume of water. Bring to the boil then reduce the heat and simmer for 10 minutes.

3. Add the bean sprouts to the pan, cover and continue to cook gently for a further 10 minutes.

4. Meanwhile, place the remaining ingredients in a bowl and mix well.

5. To serve – transfer the rice mixture to a serving dish and serve the sauce separately.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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