Putting a vibrant twist on an Eastern classic, here's how to make a delightful Egg Fried Rice with Green Mung Beans.
Egg Fried Rice with Green Mung Beans
1 cup (128g) green mung beans
4 cups of water
250g long grain rice
4 beaten eggs
4 spring onions (finely chopped)
4 tbsp soy sauce
1 onion (finely chopped)
3 tbsp vegetable oil
Half a clove of garlic
Handful of black sesame seeds
Cooking the Green Mung Beans (30 mins)
Rinse your mung beans well, and check for any stones/residue and remove.
Place 1 cup of green mung beans and 4 cups of water in a large boiling pot.
Bring to the boil, then reduce to a medium/low heat and allow to simmer for around 30 minutes.
Cooking the Egg Fried Rice (10 min prep, 10 min cooking)
Cook your long grain rice following pack instructions, then drain and set to one side.
Heat 2 tbsp of vegetable oil in a large wok and bring to a high heat.
Add in the finely chopped onion and brown off for 5 minutes.
Next, add the rice, whilst stirring for another 3 minutes. Move to the side of the pan once completed.
Add the remaining oil and beaten egg mixture. Leave this to cook a little, the combine with the rice mix.
Stir vigorously to allow the grains to coat with the mixture.
Once mixed, tip into a serving bowl and garnish with the finely chopped spring onions.
Sprinkle a handful of black sesame seeds on top, serve and enjoy!