Fried rice with natto
Natto has long been revered for its nutritional properties
Ingredients
3 eggs
1 heaped tbsp natto *
2 cups long grain brown rice, cooked
1/4 tsp mustard
1/4 tsp shoyu soy sauce
1/4 tsp rice bran vinegar
Coconut oil for frying
4 spring onions, finely chopped
1 small green capsicum, finely chopped
1 tsp nori seaweed flakes
* Natto (fermented soybeans) is available in the fridge or freezer section of good Asian (particularly Japanese) grocers.
Method
In a small bowl, whisk together the eggs, natto, mustard and half of the soy sauce and vinegar. Set aside. In a separate bowl, combine the rice, capsicum, spring onions and remainder of the soy sauce and vinegar. Mix well.
Place a large frypan on a medium-high heat. Add a dash of coconut oil. Pour in the egg mixture and lightly scramble, taking care not to overcook. Remove from heat, place eggs in a large mixing bowl.
Add another dash of coconut oil to the pan and add the rice mixture. Stir well for a minute or two, until the rice is warm and crispy. Remove from heat and combine with the egg mixture. Stir well. Add in the nori flakes and any additional shoyu or vinegar to taste. Serve immediately.
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