Many of the ingredients in this version of the ubiquitous
fried rice, such as black Chinese mushrooms and seaweed,
may have possible medicinal properties.
You may omit the konbu and use a vegetable broth instead.
You may also try other combination of vegetables,
such as corn, turnips, and other types of mushrooms.
Serves : 4
Preparation time : 20 minutes + overnight soaking
Cooking tme : 1 hours
220g uncooked brown rice, rinsed and drained
two 15cm strips dried konbu, soaked in 625ml water
for 20 minutes
2 tablespoons oil
2 onions, thinly sliced
4 cloves garlic, minced
1 carrot, halved lengthwise, and sliced thinly
1 bell pepper, deseeded and diced
6 dried black Chinese mushrooms, soaked for
20 minutes and drained, caps diced
80g fresh or frozen green peas
fresh coriander leaves, to garnish
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons soy sauce
1 teaspoon freshly ground black pepper
Slice the konbu into strips and return to the soaking liquid.
Place the konbu and water in a saucepan and bring to a boil.
Reduce the heat to low and simmer for about 20 minutes,
until the liquid is reduced.
Place the drained rice, konbu and konbu broth in a saucepan,
bring to a boil over medium heat, and cook until the rice is tender,
about 25 minutes. Cool the rice and remove the konbu strips.
Heat the oil in a wok or large skillet until hot,
then add the onion and garlic. Stir-fry for 1 minute.
Add the carrots, bell pepper, mushrooms,
peas and Seasonings.
Continue to stir-fry for 2-3 minutes,
then add the cooked rice and konbu. Mix well and
cook until the rice is heated through, about 5 minutes.
Adjust the Seasonings with more salt and soy sauce as desired.
Remove from the heat, and transfer the rice and
vegetables to a serving bowl.
Konbu or dried kelp is a type of seaweed commonly
used in Japanese cooking. It has a dark brown color,
often with whitish patches of salt, and is sold in
strips or small folded sheets. Look for konbu in the Japanese section of supermarkets.