Rice with Stir-Fried Seaweed Stems recipe - ingredients, nutrition and when to eat it
This home-style dish pairs rice with salty stir-fried seaweed stems, served on top or mixed through.
This home-style dish pairs rice with salty stir-fried seaweed stems, served on top or mixed through. Their crisp, chewy texture goes well with the mild rice, making it a simple lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 314.5g serving): 425.5 kcal · protein 8.6g · carbohydrate 71.7g · fat 11.2g · sodium 888.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Seaweed stems vary in saltiness by brand. Taste a piece before stir-frying and adjust how long you rinse them.
Tips: When mixing them with rice in the pan, stir-fry briefly over low heat rather than high heat so the rice doesn’t dry out.
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Ingredients (1 serving)
- Rice — 1 bowl
- Seaweed stems — 80 g
- Garlic — 1 clove
- Soy sauce — 0.5 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp