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