We are so excited to introduce you to our NEW sprouting blend, Crunch Time. Ready to harvest in just 3-5 days, this colorful and crunchy blend contains adzuki, mung, pea, and lentil sprouts.

All of these protein-rich sprouts are among the easiest sprouted beans to digest raw, making them the perfect crunchy salad topper—but they’re great in a light sauté too. In fact, we highly recommend trying out this recipe for Sprout Fried Rice as soon as you harvest your first batch!

Sprout Fried Rice

(yields 2-4 servings, 30 mins total time, vegan + gluten free)

INGREDIENTS

  • 3 cups cooked white rice
  • 2 Tbsp coconut oil
  • 4 Tbsp tamari
  • ½ Tbsp rice wine vinegar
  • ½ Tbsp coconut aminos
  • 3 cloves garlic, minced
  • 1 ½ cups Crunch Time sprouts
  • 2 Tbsp scallions (optional)
  • 2 Tbsp sesame seeds (optional)

DIRECTIONS

  1. Cook 3 cups of rice as you would normally (generally follow a 2:1 ratio of water to white rice). You could also use leftover rice that was made the night before.
  2. Once the rice is has been cooked, whisk together the tamari, vinegar, and coconut aminos—creating a sauce.
  3. Add the coconut oil to a wok (or large pan) over medium heat. Once your pan is preheated, add in the garlic and Crunch Time sprouts and cook for 2 minutes, stirring occasionally. (Make sure to not overcook your sprouts.)
  4. Add the whisked sauce and cooked rice into your pan and mix throughly. Cook for another 2-3 minutes, stirring often.
  5. Remove your fried rice from the heat and serve immediately. Top with scallions and sesame seeds. Enjoy!

*Note: if you prefer to make this dish vegetarian, add two whisked eggs in when you cook the sprouts and the garlic. Then continue as instructed above.