Vegan Macrobiotic Inspired Fried Rice With Arame Seaweed

By: Matty B

1/2 cup fresh corn kernels
3 medium carrots, roughly julienned
3 shitake mushrooms (soaked in boiled water for 30 minutes then drained), julienned
1 cup julienned green beans (approx 4cm long and cut lengthwise through)
1 1/2 cups bean sprouts
1/4 cup green peas (either fresh or frozen)
1/4 cup finely julienned zucchini
1/4 cup finely julienned red capsicum
1/4 cup dried arame seaweed (soaked for 20 minutes in boiled water then drained)--keep 1 tablespoon for garnish
1 generous cup basmati rice, rinsed. use absorption method), brown rice works very well for this recipe
1 vegetable stock cube (to cook with the basmati rice)
1. 3 tablesppons tahini (hulled or unhulled)
2. juice from 1 whole lemon
3. 1 1/2 tablespoons Obento Sushi & Sushimi Soy Sauce
4. 2 teaspoons Obento Rice Wine Vinegar
5. filtered water to thin the sauce
2 tablespoons Obento Sushi & Sushimi Sauce for the vegetables
3 tablespoons Extra Virgin Olive Oil (Or 2 tablespoons sesame oil)
2 tablespoons toasted sesame seeds

1. Cook the basmati rice (with stock cube) as per instruction for absorption method. Set aside with the lid on.
2. Toast the sesame seeds in a medium-hot frying pan and set aside
3. Combine ingredients 1 -5 to make the sauce, adding water until consistency is smooth (optional--place sauce in a small pot until it starts to bubble, it can bring the taste out a little more)
4. In a medium-hot frying pan heat the olive oil and then add corn kernels, shitake mushrooms, green beans, carrots, peas, zucchini and capsicum. Stir through until the vegetables begin to soften (or if you prefer a crisp texture fry for shorter time)
5. Add the arame and bean sprouts to the vegetables and add the Sushi & Sushimi Soy Sauce, stir though for 1 minute
6. Add the basmati rice and combine with the vegetables
7. Plate up even amounts of stir fry onto two plates and garnish with toasted sesame seeds and arame
8. Serve with the tahini sauce
9. Hope you enjoy cooking this meal