Sprouting Method:

  • In a bowl, wash 1/2 a cup of mung beans until water is clear
  • Soak washed mung beans in about 2 cups of warm water
  • Soak for 24-72 hours
  • Drain thoroughly once mung beans are sprouted
  • If seeds are hard, then it may take even longer to sprout


  •  2 cloves garlic minced
  • 1 two inch piece ginger, peeled and grated
  • 3 tablespoons sesame oil
  • 1/4 cup rice vinegar
  • 1/4 tsp raw honey
  • 2 tablespoons soy sauce or bragg’s liquid amino’s (soy sauce substitute)
  • 1 large carrot, shredded
  • 2 stalks celery, thinly sliced
  • 2 cups snow peas, thinly sliced
  • 2 tsp coconut oil
  • 2 cups cooked brown rice
  • 1 bunch scallions, thinly sliced
  • 1/4 head iceberg lettuce, shredded
  • 1/2 cup mung bean seeds -see above for sprouting method
  • 1/2 cup rice noodles
  • chopped peanuts (optional)


  1. Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and honey in a large bowl to make the dressing
  2. Add the carrot, celery and snow peas to dressing and toss
  3. Heat a large skillet over  medium to high heat and add coconut oil
  4. Stir fry the cooked rice until toasted, about 2 minutes
  5. Remove from the heat and let cool
  6. Add the rice and scallions to vegetable mixture and toss
  7. Divide among bowls and top with the lettuce, sprouts, cooked rice noodles and peanuts.

Variation – for those who eat seafood, you can add shrimp to this dish.  Just marinate the shrimp in a small amount of the dressing and then saute it and add to rice.

Prep Time and Cook Time (excluding sprouting time for mung beans): 30-45 min

Serves: 4-6