• Miwa

<BEAN SPROUT SHRIMP FRIED RICE WITH CHIVE SAUCE>

Updated: a day ago





< BEAN SPROUT SHRIMP FRIED RICE WITH CHIVE SAUCE/ もやしチャーハンのにらソース>



<Yield> 2 servings


<Prep time> 5 minutes


<Cook time> 6 minutes


<Ingredients>

2 cups (300g) steamed rice

1 cup (100g) bean sprouts

1/4 cup (10g) ginger, minced

½ cup (80g) Chinese chives, chopped

1 tablespoon (3g) dried shrimp

1 tablespoon high heat oil

1 tablespoon soy sauce

¼ teaspoon salt

1 clove garlic


Sauce

¼ cup (20g) Chinese chives, minced

1 tablespoon soy sauce

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil

black pepper (up to you^^)



<Directions>

1. Mince the garlic, ginger and dried shrimp (only mince the dried shrimp if it's in large pieces). Finely chop the Chinese chives (approximately ¼ cup worth) and chop the rest (approximately ½ cup worth) into 2 inch long pieces.

2. Heat the oil in a pan. Add in garlic, ginger and dried shrimp. Cook over medium heat for 1 minutes or until fragrant. Add in steamed rice and salt. Cook it over high heat for another 2 minutes. Add in Chinese chives and beans sprouts. Season with soy sauce. Cook for an additional 2 minutes and then remove from heat.

3. In a mixing bowl add soy sauce, vinegar, toasted sesame oil and black pepper (all the ingredients listed under the <sauce>). Mix together well and then add in the finely chopped Chinese chives.

4. Scoop generous amounts of fried rice (step 2) in a bowl and enjoy with the sauce made in step 3.



<Miwa’s tips> ※Watch more on YouTube!


1. If you are vegan, skip the fried shrimp and add in more garlic and ginger.


<Storage time>


Store in an air-tight container in the fridge for up to 5 days.



<MIWA’s recommendations♡>

- First digital cookbooks are now available! I hope this will be helpful and enjoyable for you^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off of your purchase!

-If you need a very sharp quality knife, I highly recommend this handmade Japanese knife which was made by an 80 years old Japanese artisan!


2022/1/15 MIWA