With Korean SEA SALAD
Sticky jasmine rice, fruity mango strips and an umami punch thanks to our Korean SEA SALAD – it's a match made in heaven!
|1 jar||Korean SEA SALAD|
|2 cups||jasmine rice|
|1/2 tsp||curry powder|
|1 tbsp||toasted sesame oil|
|1 tbsp||soy sauce|
|2 tbsp||sliced spring onion|
|2 tbsp||salted peanuts|
|alfalfa and sliced chilis for garnish|
Prep time 25 mins/Total time 45 mins
Cook the jasmine rice according to the packet instructions.
Whilst the rice is cooking, cut the mango and carrot into fine strips. Boil a kettle of water and blanch the beansprouts.
Mix the curry powder, sesame oil, soy sauce and the OCEANFRUIT Korean Sea Salad together with the rice, carrot and mango in a bowl. Season to taste.
To finish, garnish with spring onion, salted peanuts, sliced chilis and sprouts. Pick up your chopsticks and dig in!