Bean Sprout Pot Rice recipe - ingredients, nutrition and when to eat it
This simple pot-cooked rice combines rice and bean sprouts in one pot. Mix the crunchy sprouts with seasoned soy sauce for a nutty, savory bowl that’s just…
This simple pot-cooked rice combines rice and bean sprouts in one pot. Mix the crunchy sprouts with seasoned soy sauce for a nutty, savory bowl that’s just right for lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 465g serving): 664.7 kcal · protein 16.9g · carbohydrate 123.5g · fat 9.2g · sodium 1206mg
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: Bean sprouts release moisture as they cook, so you can use a little less water than usual.
Tips: Once the rice has rested, gently fold the sprouts in from the bottom to keep them crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 0.8 cup
- Bean sprouts — 1 handful
- Water — 180 ml
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Green onion — 10 g
- Garlic — 0.5 tsp