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Egg & Soya Bean Sprouts Fried Rice Recipe

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Fried rice using egg and bean sprouts – Egg Fried Rice Recipe. 

If TH makes rice, there is always some leftover. The left-over quantity is always in-between. Not enough for 2 of us the next day and a bit too much for one person to have. This has made me something of an expert in leftover rice recipes. I make all kinds of pulao, fried rice and what not with this bowl of cold, refrigerated rice.

This recipe is also one such leftover rice recipe. But before I go into the details of that, I have to talk about soya bean sprouts.

{Also check out my Indian-style egg fried rice recipe}

Remember these bean sprouts from the stir-fried broccoli mushroom recipe? These are moong sprouts. Smaller, daintier, very crunchy with a nutty aftertaste. Its very popular in Asian cooking and available all over in Singapore.

Soya bean sprouts, on the other hand, are not as popular or widely used but often available in the supermarkets. I wanted to try it out so grabbed a bag once. And that’s how it ended up in this egg fried rice.
Egg & Soya Bean Sprouts Fried Rice
What I Used:
Cooked rice – 2 cups
Soya bean sprouts – 1/2 cup, washed and drained
Eggs – 3
Soya sauce – 1 tbsp
Green chillies – 2 to 3
Ginger galic paste – 2 tsp
Oil – as required
Pepper – to taste
Salt – to taste
How to make Egg Fried Rice:
1. Heat 2 tsp oil to a pan and scramble the eggs with some salt and pepper. Leave them as lightly bigger chunks, don’t mince too fine while scrambling.
2. Heat some more oil (I used about 2 to 3 tsp) and add the bean sprouts. Saute until the shoots get soft. Now increase the heat to maximum add the soya sauce, chopped green chillies and the ginger garlic paste. Saute on high heat for a minute and lower heat.
3. Add the cooked rice and mix well, adding salt and pepper to taste.
4. Remove from fire, mix in the scrambled eggs and serve hot.
You can garnish with some green/spring onions if you want.
Variations
Make egg fried rice by simply avoiding the bean sprouts. Add cooked vegetables and avoid egg for vegetable fried rice. You get the drift.. 🙂
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  3. If I may suggest an accompaniment to fried rice of this kind, you can try making a clear soup.

    If you like it wholesome with vegetables, u can add sliced carrots, mushrooms(button and shitakes), soft beancurd, baby corn, sliced ginger, pcs of tomatoes and lettuce.
    Boil water with vegetable stock (vegetarian) and add a drop of vegetarian oyster sauce or soya sauce. Then add these vegetables along with spring onions if you have and let them boil. Drizzle lil chinese sesame and add fried shallots and some white pepper. Your soup is ready to be eaten with fried rice.

    What i do is to add all the vege in the fried rice and make a veg clear soup with just lettuce, sauce, loads of spring onions and white pepper. Then i slice some red chillies…the small ones and put soya sauce in it. A complete meal. 🙂

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  6. Hi Nags,
    This looks so yummy, I tried searching for the soya bean sprouts at my nearby departmental store, but they don't have it.I'll try it out with some other sprouts and let you know about it.
    I have shifted to my new domain, so if you can please send me your Recipe Diary badge HTML code, I can put it in. Please send it to [email protected]

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  12. soma – let me see if i have time for another click this weekend. otherwise may send this. but honestly, think i need to do better for click 🙂

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  13. Bean sprouts are my favorite, & my kids will pick every bit of whatever they get:-)

    Nags awesoem clicks.. the second mung sprout(against white)for CLICK this month (Bicolor). I like the first one too.. but don't know if it will qualify for 2 colors.

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  21. Hi Nags! I must say you have learnt the art of improvising recipes.Good way of consuming left overs. Would love to hear more from you dear.

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  22. So far haven't seen soya bean sprouts. I am making your ennai katrkai today, if it doesn't come out good give e that MAC ok?

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