Mung Bean Sprout Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl dish features mung bean sprouts, onion, and carrot lightly stir-fried and served over warm rice.
This one-bowl dish features mung bean sprouts, onion, and carrot lightly stir-fried and served over warm rice. The crunchy sprouts soak up a savory soy sauce flavor, making it a good choice for a busy lunch or a simple dinner.
Vegetables · 15 minutes to cook
Nutrition (per 503.7g serving): 475.2 kcal · protein 16.2g · carbohydrate 76.9g · fat 10.5g · sodium 484mg
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: To keep the sprouts crunchy, heat the pan well and stir-fry them briefly.
Tips: After washing the sprouts, shake off the water well so they don't release too much moisture into the pan.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Mung bean sprouts — 150 g
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Egg — 1 pc
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Sesame seeds — 0.5 tsp