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220 g
2
15-cm
2
tablespoons
2
4
cloves
1
1
6
80 g
Garnishing
1
sprig
Seasonings
1/2 teaspoon
1
teaspoon
2
teaspoons
1
teaspoon
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Brown rice
Dried konbu seaweed,
soaked in 625 ml cool water for 20 minutes
Oil
Medium yellow or white onions, cubed
Garlic, finely chopped
Medium carrot, peeled, halved lengthways
then sliced thinly
Medium green capsicum (bell pepper),
cleaned and diced into 1 cm squares
Large dried shiitake mushrooms,
soaked in hot water, diced small
Fresh or frozen green peas
Fresh coriander (cilantro) leaves, for garnishing
Salt
Sugar
Soy sauce
Ground black pepper
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Method :
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Wash rice thoroughly in several changes of
water until the water runs clear. In a bowl soak the rice with enough
water to cover by 1 inch, and set aside to soak for several hours,
preferably overnight. Just before cooking, drain the rice.
-
Slice konbu into 1 cm strips and return to
its soaking liquid. Using a small saucepan, boil the konbu, then lower
heat and simmer to reduce liquid for about 20 minutes. Set aside.
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Place drained rice, knobu and knobu broth
in a pan, bring to a boil and simmer until done, about 20 to 25 minutes.
Cool rice and set aside knobu.
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Heat 2 tablespoons oil in wok or rommy pan
until hot, then add onion and garlic.
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Stir fry for 1 minute then add the
carrots, capsicum, shiitake, seasonings and finally, the peas.
-
Continue to stir fry for 2 to 3 minutes,
then add the cooked rice and konbu.
-
Mix well and cook until rice is heated
through, about 5 minutes.
-
Adjust seasoning. Turn off heat, and
transfer rice and vegetables to a serving bowl.
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