Sprouted rice is a lightly fried rice made using cooked basmati rice, sprouts, onion, cabbage, herbs and spices. Sprouted rice is a healthy and tasty version of eating sprouted grains that even kids will love. Learn how to make sprouts rice with step by step pictures.
Sprouts Fried Rice is a quick one pot meal, doesn’t require much chopping like other fried rice recipes, is easy to cook, tastes good, what more do you need? I saw this recipe in a cookbook and tried it once a year ago but I wasn’t happy with the taste, so I didn’t post it. After trying 2-3 times it turned out to be absolutely delicious that even the little one loved it, so it justifies the post.
jump to:
About Sprouted Rice
Sprouts rice or sprouts fried rice is an incredibly delicious way to include sprouts in your diet. Sprouted rice is healthy, tasty and filling, which is also suitable to pack in lunch boxes for school going children and office goers.
I made sprouts rice exactly like fried rice so it tastes very good. It’s very light without much sauce and yet tastes absolutely delicious. It is a complete meal in itself so no side dishes are required. Although you can also serve it with Gobi Manchurian Or Baby Corn Manchurian.
sprouted rice ingredients
- Rice – You can use long grain basmati rice, regular basmati rice or even jasmine rice. For fried rice I like basmati rice best.
- vegetables – I have used sprouts and cabbage.
- Sauce – Soy sauce is the main sauce used here.
- green onion– Green onion is a must in all fried rice dishes, so don’t skip it.
- green chilli ginger paste – I have used freshly ground green chilli ginger paste.
- to make delicious Garlic and black pepper powder further enhances the taste of this dish.
similar recipe
How to make Sprouts Rice step by step
1. Your sprouts are ready. Cook with little water until the sprouts become slightly soft, reserve the cooked water, keep aside. Soak the basmati rice for 15 minutes, then pressure cook for 2 whistles on medium flame in the ratio of 1 (rice): 1.5 (water) cups. – Spread it in a plate and flatten it with the help of a fork, add one spoon of oil in it and let it cool.
2. Grind green chillies with ginger to make a coarse paste and keep aside. Heat oil in a pan – add garlic, green chilli paste and white part of green onion and fry for a minute till it turns golden brown.
3. Add cabbage and capsicum and fry until the vegetables shrink and the raw smell starts coming out. Add black pepper powder, soy sauce and stir well on medium high flame. Then add cooked sprouts and remaining water to it and continue frying on high flame for 3 minutes until all the moisture is gone.
4. Then add the green parts of spring onion and mix well. Add salt as required, then add cooked rice and mix well. Garnish with remaining green onions. Turn it off.
Serve hot with side dish of your choice or any Manchurian.
Expert Tips
- I added only cabbage with the sprouts and left out the other vegetables as I wanted more flavor from the sprouts. But don’t skip the green onion as it adds a good amount of Chinese flavor to the fried rice.
- While frying vegetables, you can also add 2 tablespoons onion.
- I used only a little water to cook the sprouts and used the remaining water while adding the sprouts.
- Use freshly ground black pepper for best flavor.
- Do not overcook the sprouts, it should be crisp enough to bite.
- Roasting vegetables on high flame gives a nice smoky flavor and also retains their crispness without the raw smell.
- I soaked the basmati rice for 15 minutes, then cooked it in the ratio of 1:1.5 (rice:water) on medium flame for 2 whistles.
- I don’t use the Ajino motto, but you can add a pinch of it in the final step if you want.
- Make sure to fluff the rice and spread it with a little olive oil to separate the grains. Let it rest for at least 30 minutes.
serving and storage
You can serve sprouts rice with any manchurian sauce or gobi/baby corn manchurian etc. Any chilli dish would also go well with fried rice. Sprouted rice keeps well in the refrigerator for 1 day.
If you have any further questions about this Sprouted Rice Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .
tried this Sprouted Rice Recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.
📖 Recipe Card
sprouted rice recipe Sprouts Fried Rice Recipe
Sprouted rice is a lightly fried rice made using cooked basmati rice, sprouts, onion, cabbage, herbs and spices. Sprouted rice is a healthy and tasty version of eating sprouted grains that even kids will love. Learn how to make sprouts rice with step by step pictures.
Material
- 1 cup basmati rice
- half and half cup green gram sprouts
- ¼ cup Cabbage tightly packed
- 2 small spoon Green onion – white part finely chopped
- 1 tablespoon Green onions – green part finely chopped
- half and half tablespoon garlic finely chopped
- 2 tablespoon Capsicum finely chopped lengthwise
- ¼ small spoon soy sauce optional
- 1 small spoon freshly ground black pepper
- 2 tablespoon olive oil/cooking oil
- salt to taste
grind into paste
- 2 small green chilli
- ¼ inches ginger piece
Instruction
-
Your sprouts are ready. Cook with little water until the sprouts become slightly soft, reserve the cooked water, keep aside. Soak the basmati rice for 15 minutes, then pressure cook for 2 whistles on medium flame in the ratio of 1 (rice): 1.5 (water) cups. – Spread it in a plate and flatten it with the help of a fork, add one spoon of oil in it and let it cool.
-
Grind green chillies with ginger and make a coarse paste, keep aside. Heat oil in a pan – add garlic, green chilli paste and white part of green onion and fry for a minute till it turns golden brown.
-
Add cabbage and capsicum and fry until the vegetables shrink and the raw smell goes away. Add black pepper powder, soy sauce and stir well on medium high flame. Then add cooked sprouts and remaining water to it and continue frying on high flame for 3 minutes until all the moisture is gone.
-
Then add the green parts of spring onion and mix well. Add salt as required, then add cooked rice and mix well. Garnish with remaining green onions. Turn it off.
-
Serve hot with side dish of your choice or any Manchurian.
notes
- I added only cabbage with the sprouts and left out the other vegetables as I wanted more flavor from the sprouts.
- But don’t skip the green onion as it adds a good amount of Chinese flavor to the fried rice. While frying vegetables, you can also add 2 tablespoons onion.
- I used only a little water to cook the sprouts and used the remaining water while adding the sprouts. Use freshly ground black pepper for best flavor.
- Do not overcook the sprouts, it should be crisp enough to bite. Roasting vegetables on high flame gives a nice smoky flavor and also retains their crispness without the raw smell.
- I soaked the basmati rice for 15 minutes, then cooked it in the ratio of 1:1.5 (rice:water) on medium flame for 2 whistles.
- I don’t use the Ajino motto, but you can add a pinch of it in the final step if you want.
- Make sure to fluff the rice and spread it with a little olive oil to separate the grains. Let it rest for at least 30 minutes.
nutrition Facts
sprouted rice recipe Sprouts Fried Rice Recipe
Quantity per serving (200 grams)
calories 479
Calories from fat 135
% daily value*
thick 15g23%
saturated fat 1 g6%
Trans fat 0.1 gram
Polyunsaturated Fat 4g
Monounsaturated Fat 9 grams
sodium 208mg9%
potassium 833mg24%
carbohydrate 112 grams37%
fiber 12 grams50%
sugar 6 grams7%
protein 20 grams40%
Vitamin A 825IU17%
vitamin C 25 mg30%
Calcium 107 mg11%
Iron 5 mg28%
*Percent Daily Values ​​are based on a 2000 calorie diet.
