Wakame Seaweed and Vegetable Rice

Wakame seaweed, also known as Sea Mustard, is deep green and is often found in miso soup. It tastes subtly sweet and has a silky-smooth texture. It has often been reported to be packed with a number of micro-nutrients namely Iodine. This presentation of rice works well as a standalone meal or is equally as great as a side dish.

Wakame Seaweed Rice

Wakame Seaweed Rice

Seaweed Rice Cooking In Non-Stick Pot

Serves 3-4

Ingredients:

• 2 cups Jasmine rice
• 3 eggs
• 2 cups carrot (diced)
• 3/4 cup dried cut Wakame seaweed
• 1/2 cup green onion (chopped)
• 1/2 cup sweetcorn
• 4 tbsp light soy sauce
• 1 tbsp mirin
• sesame oil
• sesame seeds (optional)

Method:

1. Cook rice (refrigerated day old left over rice works best) if not fresh is good too.
2. Re-hydrate the Wakame seaweed by soaking them in boiling water.
3. Drain the water and set the seaweed aside.
4. Beat 3 eggs in a bowl and add mirin to the mixture.
5. Coat a large non-stick pot in oil and scramble the eggs until cooked.
6. Remove eggs and set aside.
7. In the same large non-stick pot saute the carrots and sweetcorn (approx 3minutes)
8. Add in the cooked rice back into the pot.
9. Add soy sauce, seaweed,green onions and cooked eggs.
10. Mix well until rice is coated in soy sauce and turn off the heat.
11. Drizzle sesame oil all over the rice.
12. Place the rice on a plate, dress with sesame seeds and green onions.