Mango rice with OCEANFRUIT Korean seaweed salad
- 2 cups jasmine rice
Cook the jasmine rice according to the packet instructions.
- 1 cup bean sprout
- ½ mango
- 1 carrot
Whilst the rice is cooking, cut the mango and carrot into fine strips. Boil a kettle of water and blanch the beansprouts.
- 100 g Korean seaweed salad from OCEANFRUIT
- ½ tsp curry powder
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
Mix the curry powder, sesame oil, soy sauce and the OCEANFRUIT Korean seaweed salad together with the rice, carrot and mango in a bowl. Season to taste.
- 1 spring onion
- alfalfa or similar (for garnish)
- 2 tbsp salted peanuts
- 1 fresh chili (for garnish)
Slice the spring onion and fresh chili into rounds. Use these to garnish the bowls along with the salted peanuts and alfalfa. Pick up your chopsticks and dig in!