Mango rice with OCEANFRUIT Korean seaweed salad

Mango rice with OCEANFRUIT Korean seaweed salad

Based on 0 ratings

Difficulty

Medium 👍
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
100 g
Korean seaweed salad from OCEANFRUIT
2 cups
jasmine rice
1
carrot
½
mango
1 cup
bean sprout
½ tsp
curry powder
1 tbsp
toasted sesame oil
1 tbsp
soy sauce
1
spring onion
2 tbsp
salted peanuts
alfalfa or similar (for garnish)
1
fresh chili (for garnish)
  • Step 1/4

    • 2 cups jasmine rice

    Cook the jasmine rice according to the packet instructions.

  • Step 2/4

    • 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.

  • Step 3/4

    • 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.

  • Step 4/4

    • 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!

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