Fried rice with broad beans & soy sauce

Total time 1 h

30 mins preparation time

30 mins cooking time

This dish is infused with bold Asian flavours, thanks to Kikkoman Soy Sauce. Combined with gochujang paste and vegetable stock, it creates a perfectly balanced dish with aromatic depth, ideal for vegans and vegetarians.

Ingredients

10 portion(s)

For the rice:

400 g

wholegrain rice

20 ml

sesame oil

For the vegetable sauce:

900 g

broad beans (can be frozen)

2 g

salt

200 g

pak choi (or beet greens / radish leaves)

500 g

sugar snap peas

120 g

mung bean sprouts

5 g

black peppercorns

300 g

red onion, peeled and sliced into long wedges

25 g

garlic, peeled and chopped

10 g

gochujang paste

30 g

white sesame seeds

6 g

chilli flakes

10 g

sugar

100 ml

dry red wine

100 ml

Kikkoman Naturally Brewed Less Salt Soy Sauce

400 ml

vegetable stock

5 g

potato starch (optional)

For garnishing:

5 g

herbs for garnish (e.g. coriander or parsley)

Allergens:

6. Soy and soy-based products 11. Sesame seeds and sesame-based products 12. Sulphur dioxide and sulphites (in the wine)

Total weight per portion:

320 g

Weight per ingredient:

120 g rice
200 g vegetable sauce

Preparation

Step 1

Cook the rice according to the instructions on the packet, then set aside to cool for about 25 minutes.

Step 2

Heat 10 ml of sesame oil in a non-stick pan and fry the rice for about 10 minutes.

Step 3

Blanch the broad beans in salted boiling water for 3 minutes. Drain, then cool in cold water and remove the skins.

Step 4

Wash and dry the pak choi or radish leaves. Blanch the sugar snap peas and mung bean sprouts in boiling water for about 10 seconds, then cool in cold water.

Step 5

Roast the peppercorns in a dry pan until they start to smell intensely, then crush coarsely in a mortar.

Step 6

Heat the remaining 10 ml of sesame oil in a pan, add the onion and garlic and fry for 3 minutes. Add the gochujang paste, peppercorns, sesame, chilli flakes and sugar and fry for another 2 minutes. Add the wine and Kikkoman Less Salt Soy Sauce and bring to the boil. Add the vegetable stock, broad beans, peas, pak choi leaves and mung bean sprouts. Cook for 5 minutes once it begins to boil. If the dish is too runny, you can thicken it slightly with potato starch.

Step 7

Reheat the fried rice, spoon into bowls and top with the vegetable sauce. Garnish with the herbs and serve immediately.

Tip:

You can use any type of sprout for this dish, but the spicier the flavour, the better.

Recipe-ID: F1093

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