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 jar | Korean SEA SALAD |
| 2 cups | jasmine rice |
| 1 | carrot |
| 1/2 | mango |
| 1/2 tsp | beansprouts |
| 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 |
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!