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Mango Rice

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!

INGREDIENTS

1 jarKorean SEA SALAD
2 cupsjasmine rice
1carrot
1/2mango
1/2 tspbeansprouts
1/2 tspcurry powder
1 tbsptoasted sesame oil
1 tbsp soy sauce
2 tbspsliced spring onion
2 tbspsalted peanuts
alfalfa and sliced chilis for garnish

METHOD

Prep time 25 mins/Total time 45 mins

1

Cook the jasmine rice according to the packet instructions.

2

Whilst the rice is cooking, cut the mango and carrot into fine strips. Boil a kettle of water and blanch the beansprouts.

3

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.

4

To finish, garnish with spring onion, salted peanuts, sliced chilis and sprouts. Pick up your chopsticks and dig in!

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