Sprouted Green Gram Fried Rice Recipe – Easy Indian Style

Last Updated on 4 months by Neha Deshmukh

Sprouted Green Gram Fried Rice Recipe – Easy Indian Style

Hey everyone! If you’re anything like me, you’re always looking for quick, healthy, and delicious meals that don’t take hours to prepare. This Sprouted Green Gram Fried Rice is exactly that. I first stumbled upon this recipe when trying to incorporate more protein into our family’s dinners, and it’s been a weeknight staple ever since. It’s vibrant, flavorful, and honestly, just feels good to eat!

Why You’ll Love This Recipe

This isn’t your average fried rice. We’re using sprouted green gram (moong) which adds a lovely texture and a huge nutritional boost. It’s a fantastic way to sneak in some extra protein and fiber. Plus, it’s super easy to make, ready in under 30 minutes, and totally customizable to your taste. Honestly, who doesn’t love a good fried rice?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup basmati rice
• 1 cup sprouted whole green gram (moong)
• 1 small bunch spring onion
• ?? capsicum, chopped finely (about 1 medium)
• ?? onion, chopped finely (about 1 medium)
• 1 cup cabbage, chopped finely
• ?? tsp sugar (about 1 tsp)
• ?? tsp soya sauce (about 1-2 tsp, adjust to taste)
• ?? tsp pepper powder (white or black, about ½ tsp)
• As needed salt
• 3 tbsp olive oil
• 2 green chilli, finely chopped
• 1 tsp ginger, finely chopped

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Sprouted Green Gram: Seriously, don’t skip this! Sprouting increases the nutritional value, making it easier to digest and boosting the vitamin content. It also has a lovely, slightly crunchy texture.
• Basmati Rice: I prefer basmati for its fluffy texture and delicate aroma. It holds its shape well in fried rice. You could use other long-grain rice, but basmati really shines here.
• Olive Oil: I like using olive oil for a healthier twist, but you can absolutely use any cooking oil you prefer – sunflower, vegetable, or even peanut oil are all great options.
• Regional Variations: Fried rice in India is incredibly diverse! You’ll find versions with paneer, chicken, shrimp, or even just vegetables. Some regions prefer a sweeter fried rice, while others lean towards savory. This recipe is a great base to experiment with!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the basmati rice in water for about 10 minutes. Then, cook it until fluffy and let it cool completely. This is key – warm rice will get mushy.
2. While the rice is cooking, finely chop your onion, capsicum, and cabbage. Also, separate the whites and greens of the spring onion – we’ll add the greens later for a fresh burst of flavor.
3. Grind the green chilies and ginger into a coarse paste. You can use a mortar and pestle for a more rustic flavor, or a quick pulse in a blender works too.
4. Heat the olive oil in a kadai or large pan over medium-high heat. Sauté the ginger-chili paste for about a minute until fragrant.
5. Add the sugar, followed by the chopped onions, capsicum, and cabbage. Sauté each vegetable for about a minute, just until they start to soften.
6. Now, mix in the sprouted green gram and cook for another 2 minutes until it’s slightly tender.
7. Add the spring onion greens, salt, pepper powder, and soya sauce. Give everything a good mix.
8. Gently fold in the cooled rice and stir-fry until everything is evenly combined and heated through. This should take about 3-5 minutes.

And that’s it! Your Sprouted Green Gram Fried Rice is ready to enjoy.

Expert Tips

Want to take your fried rice game to the next level? Here are a few tips:

• Perfectly Cooked Rice: Slightly undercooked rice is better than overcooked. It will hold its shape better during stir-frying.
• Wok Hei (Stir-Fry Flavor): Achieving that smoky, slightly charred flavor (wok hei) is all about high heat and quick cooking. Don’t overcrowd the pan!
• Preventing Sticking: Make sure your pan is hot before adding the oil. And don’t stir constantly – let the ingredients sit for a few seconds to develop some color before tossing.

Variations

This recipe is a blank canvas! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Just double-check your soya sauce label to ensure it’s gluten-free. Tamari is a great gluten-free alternative.
• Spice Level Adjustment:
  • Mild: Reduce the green chilies to 1 or omit them altogether.
  • Medium: Use 2 green chilies as the recipe states.
  • Spicy: Add a pinch of red chili flakes or use a hotter variety of chili.
• Festival Adaptations: For Navratri or Vrat (fasting) days, you can skip the onion and garlic.

Serving Suggestions

This fried rice is fantastic on its own, but even better with some accompaniments!

• Pair it with your favorite Indian curry – a simple dal or a vegetable korma would be perfect.
• A cooling raita (yogurt dip) adds a lovely contrast to the flavors.
• Don’t forget the papadums! Crispy papadums are always a welcome addition to any Indian meal.

Storage Instructions

Leftovers? Sure! Store any leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It might lose a little of its texture, but it will still be delicious.

FAQs

Got questions? I’ve got answers!

1. What are the health benefits of using sprouted green gram in fried rice?

Sprouted green gram is packed with protein, fiber, and vitamins. Sprouting increases its digestibility and nutrient absorption, making it a super healthy addition to your meal.

2. Can I use a different type of rice for this recipe? If so, what adjustments should I make?

You can use other long-grain rice like jasmine rice, but basmati is preferred. If using a different type, you might need to adjust the amount of water used for cooking to achieve the right texture.

3. I don’t have a kadai/wok, what pan can I use instead?

A large, deep-sided skillet will work just fine! The key is to have enough space to stir-fry the ingredients without overcrowding the pan.

4. How can I make this fried rice spicier?

Add a pinch of red chili flakes, use a hotter variety of chili, or add a dash of your favorite hot sauce.

5. Can I prepare the vegetables ahead of time to speed up the cooking process?

Absolutely! You can chop the vegetables a few hours in advance and store them in airtight containers in the refrigerator.

6. What is the best way to store leftover fried rice?

Store leftover fried rice in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

Enjoy! Let me know in the comments how yours turns out. I love hearing from you all!