Kimpira Carrot and Bean Sprout Fried Rice
cooked brown basmati rice
carrots, chopped into small dice
fresh mung bean sprouts
toasted sesame oil
Stir fry (either dry fry or use a touch of peanut or rice bran oil) the carrots, onion, garlic and ginger (quantities to taste)until carrots are just beginning to get tender on the outside but still crunchy inside, about 2 or 3 minutes. Sprinkle soy sauce over to coat and continue cooking and stirring. Add chili flakes to taste. Toss in fresh mung bean sprouts and stirfry VERY briefly. (Sprouts should remain crisp). Add the cooked brown basmati rice and take wok off the burner, toss ingredients to heat rice through. Salt to taste if required. Drizzle a VERY tiny amount of toasted sesame oil and toss through. (Use a judicious hand as it is powerful stuff!)
This was just something I threw together for lunch, but it was so good I had to post it! The whole thing takes under 10 minutes, including the chopping.