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Wakame and Zucchini Fried Rice

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Wakame (the seaweed found in miso soup) is rich in many vitamins and minerals. The addition of wakame and grated zucchini makes this a veggie-packed meal that even the pickiest of eaters will love.

Serves 2

2 tablespoons dried wakame

2 tablespoons tamari

½ teaspoon grated ginger

½ clove garlic, grated

1 teaspoon sesame oil

2 tablespoons olive oil

½ cup grated zucchini

½ cup grated carrot

½ cup shelled edamame

2 scallions, thinly sliced

2 cups cooked brown rice

optional:

sesame seeds to garnish

1. Soak the wakame in a bowl of warm water. It will grow a lot, but it may take a minute.

2. While the wakame is rehydrating, combine the tamari, ginger, garlic, and sesame oil in a small bowl for the sauce and set aside.

3. Once the wakame is fully rehydrated, drain and pat dry with paper towels, removing any excess moisture. Transfer to a cutting board and chop finely.

4. In a wok, heat the olive oil over medium-high heat. Add the wakame, grated vegetables, and edamame. Cook for 3 minutes, stirring constantly. If it seems dry, add a little more oil. Add the scallions and brown rice and cook for another 2 minutes or so. Add the sauce and cook for another minute, stirring to ensure everything is well combined.

5. Serve with sesame seeds, if desired.

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