I have always loved Asian food, but for a few months I have been preparing it every week and in particular my favorite is Korean, especially since I discovered the Mommy Tang. I don’t know if you know it, but if not, you are already taking a long time to take a look at it, although it is in English.
This recipe is hers, but I have versioned it to my liking. We usually prepare it very often at home because we love it and it is a very cheap recipe, especially if you use another type of oil, white onion and eliminate the nori seaweed and sesame seeds. She pours ketchup over it, but I like it better that way, besides, the ketchup< /a> It is not a healthy sauce (it has white sugar and other additives), unless you buy it at a herbalist or make it at home, it is very easy!
Ingredientes
- 1/2 taza de arroz integral (100 g)
- 3 cucharadas de aceite de sésamo
- 1/4 de cucharadita de polvo de cayena ó 4 guindillas cayenas
- 1/2 cebolla roja
- 2 patatas medianas (450 g)
- 3/4 taza de agua (190 ml)
- 1 cucharada de tamari o salsa de soja
- 1 cucharadita de ajo en polvo
- 1 hoja de alga nori
- Semillas de sésamo negro
- Pimienta negra en polvo
Instructions
- Ideally, make the recipe with leftovers of rice, but if you don’t have it, nothing happens. I recommend leaving the rice to soak the night before or for at least 4 hours, although it is not essential. Then strain and wash the rice and put it in a saucepan or pot with water and cook over high heat until it starts to boil, lower the heat to medium, cover the saucepan and cook until ready. The amount of water and the time depends on your rice, it is best to follow the instructions on the package.
- In a large skillet, pour 2 tablespoons of the oil, the cayenne powder (or chopped chillies) and very finely chopped red onion. Cook over medium-high heat for about 5 minutes.
- Add the finely chopped potato (ideally not much larger than the grains of rice) and cook for about 15 or 20 minutes or until the potato is to your liking. As I like to cook with little oil, I added water little by little (a total of 3/4 cup or 190 ml) until the potato was ready. Stir frequently so the potato doesn’t stick to the pan.
- Add the rice, a tablespoon of oil, the tamari, the garlic powder, the nori seaweed cut into thin strips and sesame seeds and pepper to taste.
- Stir and cook for 5 more minutes.
Notes
Recipe adapted from Mommy Tang< /a>
