Fried Rice with Nori and Avocado
1 1/2 cups Jasmine Rice
1 bunch broccolini
1 bunch green onions
1/4 cup purple cabbage
1/4 cup carrots
4 eggs
3 tbsp tamari
2 tbsp sesame oil
butter or more sesame oil
1-2 tbsp sriracha
2 tbsp seasoned rice vinegar
1 tbsp fresh ginger
2-3 gloves fresh garlic
1/4 cup sesame seeds
lime wedges
1 small package of nori per person
Kimchi
1/2 avocado per person
Rinse rice, then add 3 cups water. Bring to a simmer then
reduce heat to low and cook with the lid on for 10 minutes
or until all water is absorbed (or use a rice cooker)
Chop broccolini, including the stems into 1/2 inch pieces.
Slice entire length of green onion about 1/2 inch. Thinly slice
cabbage and carrots. Mince the ginger and garlic.
Separate egg whites and yolks and set aside.
Heat a skillet over medium heat. Add butter or sesame oil.
Once oil is hot, add broccolini and cook for 1 minute. Then
add carrots, green onions and cabbage, cook for 3-5 minutes.
Push everything to the side and add more oil/butter. Cook
egg whites in the oil and break up into small peices. Mix in
with veggies. Add ginger and garlic. Reduce heat to low or
turn off until rice is done.
Add egg yolks, 2 tbsp sesame oil, tamari, sriracha, and rice
vinegar to the rice and mix until evenly coated. Return heat
to skillet and add rice. Cook, stirring/flipping often for about
3 minutes.
Serve with a lime wedge, kimchi and avocado slices. Grab rice
and avocado with nori and enjoy!
Yield: 4 servings