Beef and Bean Sprout Fried Rice recipe - ingredients, nutrition and when to eat it
A hearty one-bowl dish made by stir-frying beef and bean sprouts over high heat, then mixing them with rice.
A hearty one-bowl dish made by stir-frying beef and bean sprouts over high heat, then mixing them with rice. The crisp texture of the bean sprouts comes through between the savory bites of beef, making it perfect for a busy evening or a simple lunch.
Rice bowls · 20 minutes to cook
Nutrition (per 482.3g serving): 562.2 kcal · protein 24.9g · carbohydrate 74.6g · fat 16.8g · sodium 862.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use rice that has cooled slightly rather than freshly cooked rice so it clumps less when stir-fried.
Tips: Add the bean sprouts at the end and stir-fry them briefly to prevent excess moisture and keep them crisp.
Tips: Pour the soy sauce around the edge of the pan and let it bubble briefly before mixing it in for a richer aroma.
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Ingredients (1 serving)
- Rice (white rice) — 210 g
- Beef (lean) — 90 g
- Mung bean sprouts — 100 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 5 g
- Soy sauce — 2 tsp
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Ground black pepper — 1 pinch