Brown Rice Fried Rice with Hijiki Seaweed and Soy Bean

Cook time:20 minutes Good For: Blood Pressure, Blood Sugar, Metabolic Syndrome Key ingredients: Gochujang (Korean Red Chili Paste) , Hijiki, Seaweed, Soybeans Calories:297 kcal
A powerful bowl to help control blood sugar levels.
Hijiki (Hijiki seaweed) is abundant in dietary fiber to lower cholesterol absorption and keep blood glucose levels under control. Hijiki is also rich in minerals and iron to support bone health. Soybeans contain vitamins, calcium, iron, and minerals to help clean the blood. Gochujang (Korean red chili paste) helps to assist in digestion and diet.

Ingredients

  • 300g (10.58 oz / 0.66 lb.) Brown Rice
  • 30g (1.06 oz / 0.07 lb.) Dried Hijiki (Hijiki Seaweed)
  • 2 cloves of Garlic
  • 60g (2.12 oz / 0.13 lb.) Onion
  • 60g (2.12 oz / 0.13 lb.) Carrot
  • 2 tbsp Virgin Olive Oil
  • 3 tbsp Boild Soybeans
  • Salt and Pepper
  • Some Gochujang (Korean red chili paste)
  • 1 tbsp Sesame Oil
  • 1 Red Chili Pepper
    Topping
  • Some Parsley
  • 4 Shredded Aojiso (Green perilla)

Directions

  • Cook brown rice
  • Reconstitute Hijiki seaweed in water for 30 minutes
  • Thoroughly drain it
  • Separately Mince the garlic, onion, and carrot
  • Remove the seeds from red chili pepper, and cut into thin circle with scissors
  • In a frying pan, heat some virgin olive oil
  • Add the garlic, onion, and carrot, and stir fry
  • Stir in 1 tbsp of sesame oil, and add Hijiki, boiled soybeans, and brown rice, and stir them well
  • Season with salt and pepper, add gochujang (Korean red chili paste), and the red chili pepper, and stir fry
  • Fry until rice grains are light and separate
  • Serve with green perilla as desire

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