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Categories:Viewed: 17 - Published at: 3 years ago
Ingredients
- 6 eggs
- 1 cup jasmine rice, uncooked
- 1 bunch scallion
- 3 stalks celery
- 1 carrot
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons sesame seeds
- 12 teaspoon salt
- 2 tablespoons mung beans
Method
- Sprout mung beans several days beforehand, or buy a bag of mung bean sprouts and use about 1 cup.
- Set rice to cook using package directions.
- Mince garlic, chop scallions, and thinly slice celery and carrots.
- Separate mung bean sprouts from their husks by placing them in a bowl of water and agitating them so that the husks rise to the surface.
- For raw vegetables, combine all vegetables and sprouts and coat in olive oil then place in serving bowl.
- To cook vegetables, place all vegetables and sprouts in pan with olive oil and cook over medium-low heat for about 20 minutes.
- Scramble eggs.
- Combine rice, eggs, and vegetables in the serving bowl and stir.
- Sprinkle seeds on each serving.
