Sprouts Fried Rice Recipe – Quick Indian Style with Chili & Soya

Last Updated on 4 months by Neha Deshmukh

Sprouts Fried Rice Recipe – Quick Indian Style With Chili & Soya

Hey everyone! If you’re anything like me, sometimes you just need a quick, flavorful meal that comes together in minutes. This Sprouts Fried Rice is my go-to for those nights. It’s a vibrant, slightly spicy, and incredibly satisfying dish that’s packed with goodness. I first made this when I was a student and needed something fast and filling – and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average fried rice. It’s a little bit different, with a lovely Indian twist thanks to the chili and soya sauce combo. It’s:

• Super Fast: Ready in under 20 minutes!
• Healthy & Nutritious: Loaded with protein-rich sprouts.
• Flavorful: A perfect balance of spicy, savory, and umami.
• Easy to Customize: I’ll share tons of variations below, so you can make it your own.

Ingredients

Here’s what you’ll need to whip up this delicious fried rice:

• 2 cups cooked basmati rice
• 1 cup sprouts (moong, moth, or a mix!)
• 1 tsp red chili paste (adjust to your spice preference)
• 1 tbsp groundnut oil
• 0.5 tsp soya sauce
• 1 tsp tomato sauce
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 2 tbsp bell pepper juliennes or spring onions (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Basmati Rice: Seriously, use basmati! It’s the fluffiest and most fragrant rice, and it holds up beautifully in fried rice. I always use aged basmati for the best texture. About 200g of dry basmati rice will yield 2 cups cooked.
• Groundnut Oil: This is my secret weapon for authentic Indian fried rice flavor. It has a lovely nutty aroma and high smoke point. If you don’t have it, vegetable oil works in a pinch, but groundnut oil is worth seeking out.
• Fresh Sprouts: Freshness is key here! You want sprouts that are crisp and vibrant. I love using a mix of moong and moth sprouts for a variety of textures and flavors. You can easily sprout them at home, or buy them from most grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the Oil: Get your wok or large frying pan nice and hot over high heat. Add the groundnut oil and let it heat up until it’s almost smoking. This is important for that signature wok hei flavor!
2. Aromatic Base: Add the chopped garlic and ginger. Stir-fry for just 10 seconds – you want them fragrant, but not burnt.
3. Spice it Up: Now, add the red chili paste and stir-fry for another 10-15 seconds. This blooms the chili and releases its flavor.
4. Sprout Power: Toss in the sprouts and give everything a good mix. Cover the pan and cook for 2-3 minutes, allowing the sprouts to soften slightly.
5. Sauce Time: Add the soya sauce, tomato sauce, salt, and a pinch of white pepper. Toss everything well to coat the sprouts evenly.
6. Rice to the Rescue: Add the cooled, cooked rice. This is crucial – warm rice will get mushy. Stir-fry for 2 minutes, making sure every grain is coated in that delicious sauce.
7. Garnish & Serve: Finally, garnish with those beautiful bell pepper juliennes or spring onions. Serve immediately while it’s hot and steamy!

Expert Tips

• Cool the Rice: I can’t stress this enough! Using cold rice prevents it from clumping and becoming sticky. Spread it out on a plate to cool quickly.
• High Heat is Your Friend: Fried rice thrives on high heat. It’s what gives it that slightly charred, smoky flavor.
• Don’t Overcrowd the Pan: If you’re making a large batch, work in smaller portions to ensure everything cooks evenly.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your soya sauce to ensure it doesn’t contain any fish sauce.
• Spice Level Adjustment: My family loves a good kick, but you can easily adjust the spice level. Start with ½ tsp of red chili paste for a mild flavor, or add more for extra heat.
• Different Sprouts: Feel free to experiment with different types of sprouts! Alfalfa, chana, or even broccoli sprouts would all work well.
• Quick Weeknight Meal: I often use pre-cooked rice pouches for an even faster meal. It’s a lifesaver on busy weeknights!

Serving Suggestions

Sprouts Fried Rice is fantastic on its own, but here are a few ideas to complete the meal:

• Raita: A cooling cucumber raita is the perfect accompaniment.
• Pickles: A tangy Indian pickle adds a lovely contrast of flavors.
• Papadums: Crispy papadums are always a welcome addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Is this recipe gluten-free? Yes, it is! Just be sure to use gluten-free soya sauce.
• Can I use leftover rice? Absolutely! That’s actually ideal. Just make sure it’s cooled completely.
• What type of sprouts work best? Moong and moth sprouts are my favorites, but feel free to experiment!
• How can I adjust the spice level? Start with less red chili paste and add more to taste.
• Can I make this ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop garlic, ginger, and bell peppers) ahead of time to save time.

Enjoy! I hope you love this Sprouts Fried Rice as much as my family does. Let me know in the comments if you try it, and what variations you come up with!