Spicy and Savory Stir-Fried Rice with Bean Sprouts
Easy & Delicious Bean Sprout Fried Rice Recipe (Inspired by Chef Baek Jong-won)
I borrowed a cookbook by Chef Baek Jong-won called ’54 Home-Style Dishes’ from the library and found this bean sprout fried rice recipe! I’ve slightly adjusted the seasoning to suit my taste. I never imagined bean sprouts could be the star of a fried rice dish – the world of cooking is truly boundless! This recipe is simple yet packed with flavor.
Main Ingredients
- 200g Bean sprouts
- 33g Carrot (about 1/4 of a small carrot), finely diced
- 1/2 stalk Green onion, finely chopped
- 250g Cooked rice (about 1 bowl), preferably day-old and cold
- 2 swirls Avocado oil (or cooking oil)
- 1 Tbsp Sesame oil
Stir-fry Seasoning
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Jin Ganjang (Korean soy sauce)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Mirim (or cooking wine/rice wine)
- 1/2 Tbsp Dried garlic powder (optional, can be substituted with 1/2 Tbsp minced fresh garlic)
- 1 Tbsp Chicken stock (optional, can be substituted with water)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Jin Ganjang (Korean soy sauce)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1.5 Tbsp Mirim (or cooking wine/rice wine)
- 1/2 Tbsp Dried garlic powder (optional, can be substituted with 1/2 Tbsp minced fresh garlic)
- 1 Tbsp Chicken stock (optional, can be substituted with water)
Cooking Instructions
Step 1
First, wash the bean sprouts thoroughly under running water. Place the washed bean sprouts in a pot with 100ml of water. Cover with a lid and boil over high heat for 3 minutes. Drain the bean sprouts in a colander, ensuring all excess water is removed. Be careful not to overcook them.
Step 2
Heat a pan over medium heat and add two swirls of avocado oil. Add the finely chopped green onions and stir-fry until fragrant and slightly softened, creating a flavorful green onion oil. This step is crucial for building the base flavor of the fried rice.
Step 3
Add the finely diced carrot to the pan with the green onion oil. Stir-fry for about 1 minute until the carrot is slightly softened and its natural sweetness is released. This helps to integrate the carrot flavor into the dish.
Step 4
To the pan with the stir-fried vegetables, add all the seasoning ingredients: Gochujang (1.5 Tbsp), Gochugaru (1.5 Tbsp), Mirim (1.5 Tbsp), Jin Ganjang (1.5 Tbsp), chicken stock (1 Tbsp, or water if omitting), and dried garlic powder (1/2 Tbsp, optional). Stir everything together and cook for 1-2 minutes until the seasonings are well combined with the vegetables. Keep the heat at medium-low during this process.
Step 5
Once the seasonings are well incorporated, add the cold cooked rice to the pan. Use a spatula to break up any clumps of rice and stir-fry, ensuring the seasoning is evenly distributed throughout the rice. It’s important to stir well to prevent the rice from clumping.
Step 6
Finally, add the drained bean sprouts to the rice and gently mix them in. Be careful not to mash the bean sprouts; mix them lightly. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for an extra layer of aroma and flavor. Your delicious bean sprout fried rice is now complete!
