Recipe

Huaiyang-style Bean Sprouts Fried Rice

Crispy Bean Sprouts Fried Rice: A Huaiyang Delight

4.8 out of 5

Indulge in the flavors of Huaiyang cuisine with this delightful recipe for Bean Sprouts Fried Rice. This dish combines the freshness of bean sprouts with the aromatic Huaiyang-style fried rice, creating a harmonious blend of textures and flavors.

Rice Dish› Fried Rice with Bean Sprouts

Asian cuisine› Chinese cuisine

Asian cuisine› Chinese cuisine› Anhui cuisine› Jiangsu cuisine› Huaiyang cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if oyster sauce is substituted with a vegan alternative), Gluten-free (if using gluten-free soy sauce)

Allergens

Soy (in soy sauce), Shellfish (in oyster sauce)

Not suitable for

Paleo, Keto

Ingredients

In this adaptation of the original Chinese Fried Rice with Bean Sprouts, we incorporate the unique flavors and techniques of Huaiyang cuisine. Huaiyang cuisine is known for its emphasis on light and fresh ingredients, delicate flavors, and meticulous cooking techniques. We use Huaiyang-style fried rice, which involves stir-frying the rice with a combination of vegetables and seasonings, resulting in a more refined and subtle taste compared to the original dish. We alse have the original recipe for Fried Rice with Bean Sprouts, so you can check it out.

2 cups (400g) cooked rice 2 cups (400g) cooked rice
1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
1/2 cup (75g) carrots, finely diced 1/2 cup (75g) carrots, finely diced
1/2 cup (75g) peas 1/2 cup (75g) peas
2 scallions, thinly sliced 2 scallions, thinly sliced
2 tablespoons vegetable oil 2 tablespoons vegetable oil
2 tablespoons soy sauce 2 tablespoons soy sauce
1 tablespoon oyster sauce 1 tablespoon oyster sauce
1 teaspoon sesame oil 1 teaspoon sesame oil
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 8g, 1g
Carbohydrates (total, sugars): 38g, 4g
Protein: 6g
Fiber: 4g
Salt: 2g

Preparation

1.
Heat the vegetable oil in a wok or large skillet over medium heat.
2.
Add the carrots and peas to the wok and stir-fry for 2-3 minutes until they start to soften.
3.
Push the vegetables to one side of the wok and add the cooked rice to the other side. Break up any clumps of rice with a spatula.
4.
Stir in the soy sauce, oyster sauce, and sesame oil, combining the rice and vegetables together.
5.
Add the bean sprouts and scallions to the wok and stir-fry for an additional 2-3 minutes until the bean sprouts are slightly wilted.
6.
Season with salt and pepper to taste.
7.
Remove from heat and serve hot.

Treat your ingredients with care...

Bean sprouts — Make sure to rinse the bean sprouts thoroughly and remove any roots or discolored sprouts before using.
Cooked rice — It's best to use leftover cooked rice that has been chilled as it will result in a firmer texture for the fried rice.

Tips & Tricks

For added flavor, you can add a small amount of minced garlic and ginger while stir-frying the vegetables.
To make the dish more substantial, you can add cooked chicken, shrimp, or tofu.
For a touch of heat, sprinkle some crushed red pepper flakes or drizzle with chili oil before serving.
Use a wok or a large skillet to ensure even heat distribution and quick cooking.
To achieve the characteristic Huaiyang-style fried rice texture, it's important to use cold, cooked rice.

Serving advice

Serve the Huaiyang-style Bean Sprouts Fried Rice hot as a main course or as a side dish alongside other Huaiyang-inspired dishes. Garnish with additional sliced scallions for a pop of color and freshness.

Presentation advice

For an appealing presentation, consider serving the fried rice in a carved-out pineapple boat or a hollowed-out bell pepper. This adds a touch of elegance and visual interest to the dish.