Brisket and Mung Bean Sprout Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish pairs rice with mung bean sprouts stir-fried in the savory fat from beef brisket.
This one-bowl dish pairs rice with mung bean sprouts stir-fried in the savory fat from beef brisket. Cook everything quickly over high heat to keep the ingredients crisp and fresh. It makes a satisfying lunch or dinner when you're short on time.
Rice bowls · 20 minutes to cook
Nutrition (per 430.5g serving): 708.9 kcal · protein 22.1g · carbohydrate 71.6g · fat 34.5g · sodium 1258.2mg
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: Slightly cooled rice is less likely to clump than freshly cooked rice.
Tips: Add the mung bean sprouts just before the rice and avoid overcooking them to keep them crisp.
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Ingredients (1 serving)
- Beef brisket — 80 g
- Mung bean sprouts — 1 handful
- Rice — 1 bowl
- Green onion — 0.3 stalk
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Ground black pepper — 0.2 tsp