Sprouted Moong Fried Rice | Chinese Style

Offlate I am adding lots of sprouted moongs in my cooking. I usually make some salad out of it since we all love salads with sprouted moong. This time I tried a mixed rice and it turned out to be yummy. Posting this as the final recipe for the month of March's blogging Marathon. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38

Please find the recipe to prepare Sprouted moong here

Ingredients 

Rice - 2 cups 

Onion - 1 

Capsicum - 1 

Sprouted Moong - 1/2 cup

Spring Onions - 3 tbsp  

Garlic - 1 pod 

Cabbage - 1/2 cup (chopped thin)

Soy Sauce - 1.5 tsp 

Chilli Tomato Sauce - 1 tbsp 

Pepper powder - 1 tsp 

Salt and Oil to taste 

Method:

• Fry the rice in a little oil or butter and pressure cook. I used 1:1.5 water instead of the usual 1:2 so that it does not stick. 
• Transfer to a big bowl and cool a little and separate the grains. 
• Slice all the vegetables very thin and keep ready. 
• In a pan, heat some oil. Keep the pan hot all the time. Add the onions and garlic. Saute for a minute. 
• Add the capsicum, cabbage and spring onion. Saute for 2-3 minutes. 
• Add Sprouted Moong and salt. Fry for another 5 minutes.
• Add the soy sauce and chilli sauce along with pepper. Toss well. 
• Add the rice and switch off. You can garnish with some spring onions.

Enjoy the fried rice with a manchurian of your choice. I ate it just like that without any side dishes !!!!

Note: 

We can also add other vegetables like carrot, red pepper, yellow pepper etc.... But I wanted the rice to look more green. So added only green vegetables.

Don't completely cook the veggies until they are mushy. The speciality of Chinese Fried Rice is that the vegetables should be half cooked and have a crunchy taste. Hence the name fried rice.