Rice & Bean Sprouts with Sesame Seeds (Moyashi Gohan)

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Rice & Bean Sprouts with Sesame Seeds (Moyashi Gohan)

 

1 cup rinsed short or medium-grain rice

1 1/3 cups water

1 tablespoon vegetable oil

1 large garlic clove, finely minced

2 green onions, finely minced

1 tablespoon finely minced gingerroot

1 cup fresh bean sprouts

1 teaspoon salt, or to taste

2 tablespoons toasted sesame seeds

 

Place rice and water in a 2-quart saucepan. Soak 15

minutes. In a small skillet, heat oil over medium-high

heat. Stir-fry garlic, green onions and gingerroot 15

seconds; add bean sprouts. Cook 30 seconds or just

long enough to coat bean sprouts in oil. Add mixture

to rice and water. Stir in soy sauce and salt. Bring

to a boil over high heat. Reduce heat to a low simmer;

cover pan and cook 15 minutes.

Remove pan from heat; allow rice to sit covered and

undisturbed for 15 minutes. Remove lid; fluff rice

with a dampened rice paddle or spatula. Spoon rice

into bowls; sprinkle with sesame seeds. Recipe can be

doubled; increase water by 1 cup.

serves 2 to 3.

 

 

 

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