Seasonal vegetables, seaweed and multigrain rice
Overview
Seaweed and rice are a perfect match. The seaweed I brought back from Korea this time has a crisp texture and a very good taste, but it has a relatively high oil content and is a bit greasy when eaten directly. It is much better to eat it with rice.
Tags
Ingredients
Steps
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Prepare the ingredients for cooking rice. Rice, purple rice, peanuts, lotus seeds, red beans, barley, and mung beans are used here.
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Soak the lotus seeds in advance and remove the lotus core. Red beans, barley, and mung beans all need to be soaked in advance.
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Cook multigrain rice.
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While the rice is cooking, prepare the side dishes.
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Dice onions, bell peppers and ham.
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Once the eggs are cooked, divide them into four equal pieces.
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Add peanut oil to the pot and stir-fry the onions first.
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Stir-fry until fragrant. Add the bell peppers after the onions turn translucent.
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Add boiled eggs, add salt and stir-fry evenly.
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Freshly grind some black pepper.
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Finally add diced ham, stir-fry evenly and remove from the pan.
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Cut two large pieces of seaweed into thin strips.
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Add to rice, mix well and serve.
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Plate.
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There are rice and vegetables, and the nutrition is fairly balanced.
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The seasonal vegetables only need to be seasoned with salt and black pepper.
