Mini King Oyster Mushroom and Bean Sprout Rice
A Delicious One-Bowl Meal: Mini King Oyster Mushroom and Bean Sprout Rice with a Satisfyingly Crunchy Texture
Did you happen to buy a large box of straight bean sprouts for making beef blood soup, only to find you had plenty left over after making the soup and a side dish? If so, why not make a hearty and delicious meal like this bean sprout rice? I’ve added plenty of my favorite chewy mini king oyster mushrooms to enhance the flavor. I originally made this for my younger son and me, but even my daughter, who initially refused to eat it, declared it delicious and we ended up finishing the entire pot in one sitting! My younger son, who usually picks out mushrooms, surprisingly enjoyed this dish, mixing it all up and eating it with gusto. He said it was delicious because of the tasty seasoning sauce! This mushroom and bean sprout rice is so good, you’ll want to make it again soon. Enjoy this delightful dish with its wonderfully crunchy bean sprouts! Stay healthy today! ♡
Ingredients- 2 cups rice (washed thoroughly)
- 2 handfuls straight bean sprouts (choose fresh and crisp ones)
- Water (use slightly less than usual for cooking rice to prevent sogginess)
- A drizzle of sesame oil (for a nutty aroma)
- 2 handfuls mini king oyster mushrooms (prepared as needed)
Seasoning Sauce- 1 handful Korean chives (well-washed and finely chopped)
- 2 Korean chili peppers (add more if you like it spicy; remove seeds and mince)
- Soy sauce (2 parts) : Fish sauce (1 part) (a mix for umami)
- A pinch of toasted sesame seeds (for nuttiness and visual appeal)
- 1/4 green onion (finely chopped, mainly the white part)
- 1 Tbsp sesame oil (enhances the sauce’s flavor)
- 1 handful Korean chives (well-washed and finely chopped)
- 2 Korean chili peppers (add more if you like it spicy; remove seeds and mince)
- Soy sauce (2 parts) : Fish sauce (1 part) (a mix for umami)
- A pinch of toasted sesame seeds (for nuttiness and visual appeal)
- 1/4 green onion (finely chopped, mainly the white part)
- 1 Tbsp sesame oil (enhances the sauce’s flavor)
Cooking Instructions
Step 1
First, thoroughly wash the 2 cups of rice and place it in your rice cooker. It’s important to use slightly less water than you normally would for cooking rice. This prevents the rice from becoming soggy due to the moisture from the bean sprouts and helps maintain their crisp texture.
Step 2
Wash the 2 handfuls of straight bean sprouts thoroughly and spread them evenly over the rice in the rice cooker. Using fresh, crisp bean sprouts is key to a delicious outcome.
Step 3
Tear or slice the mini king oyster mushrooms into bite-sized pieces and arrange them on top of the bean sprouts. Drizzle a little sesame oil over everything, then press the ‘cook’ button on your rice cooker to make this delicious bean sprout rice. Use the standard white rice cooking setting.
Step 4
While the rice is cooking, let’s prepare the flavorful seasoning sauce. In a bowl, combine the finely chopped Korean chives, minced Korean chili peppers (seeds removed), the soy sauce and fish sauce mixture (2:1 ratio), chopped green onion, toasted sesame seeds, and 1 tablespoon of sesame oil. Mix well. You can adjust the amount of soy sauce or fish sauce to your preference.
Step 5
Once the rice is cooked, gently fluff it with a rice paddle, mixing the rice, bean sprouts, and mushrooms. Serve the delicious rice in bowls. Accompany it with the prepared savory seasoning sauce, and mix everything together to enjoy the fantastic harmony of crunchy bean sprouts, chewy mushrooms, and the rich, umami-packed sauce. This is a one-bowl meal that you’ll finish in no time. Enjoy your delicious bean sprout rice!
