Rice cooked with mung bean sprouts

Ingredients

• 3 dried shiitake mushrooms
• 500 g mung bean sprouts
• 300 g of rice
• 30 g of carrot

• the sauce

• 20 g of spring onions
• 1/2 red pepper
• 1/2 green pepper
• 12 cl of classic soy sauce
• 1 tablespoon(s) of sesame oil
• 1 tablespoon(s) sesame seeds
• 1 tablespoon(s) chopped garlic

Preparation

1. Leave the shiitake mushrooms to soak in water for about 30 minutes to rehydrate them.

2. Wash the mung bean sprouts, remove the small threads.

3. Rinse the rice with water, put it in a casserole dish with the mung bean sprouts, the carrot cut into sticks and the shiitake also cut into sticks. Add 25 cl of water.

4. Cover and bring to a boil over high heat. When the water boils, cook over medium heat for 10 minutes until the rice is cooked.

5. Turn off the heat and leave to rest, still with the lid, for another 10 minutes.

6. Prepare the sauce. Wash the spring onion, cut it into small pieces and cut the peppers into small cubes. Mix the spring onion and chili peppers with the soy sauce, sesame oil and seeds as well as the chopped garlic.

7. Serve the rice with the sauce.