Rainbow Sea-Veggie Rice


3 cups cooked rice (use any variety you like)
1 table spoon coconut oil
1 brown onion, finely chopped
2 cloves garlic, minced
1 inch ginger, minced
2 cups of finely sliced or diced veggies (I like to use what is in season, Cabbage, zucchini, carrot, kale, bok choy, broccoli all work really well)
3 table spoons tamari
1 table spoon PSF coconut sugar
2 table spoons rice wine vinegar
2 table spoons of PSF Dulse flakes
1 table spoon PSF Nori flakes
chopped cherry tomato and fresh sprouts to serve (optional)

In a wok or large fry pan heat oil and sauté onion, garlic and ginger over a medium heat until soft and aromatic
Add veggies and sauté for a minute
Add the rice with the tarmai, coconut sugar and vinegar and continue to cook for 4-5 minutes ensuring to stir frequently
Remove from heat and stir through Dulse & Nori flakes
Top with fresh cherry tomato and sprouts if desired and serve with a slice of lemon.
Submitted By:
Elle @cheekycoconuts, www.cheekycoconuts.com.au
Rainbow Sea-Veggie Rice
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