Fried rice with takuang and seaweed

This is not your ordinary fried rice. Years back when I was still testing my culinary skills I made this fried rice for my dad. He always enjoys what I made for him. Last night I noticed I had a full jar of koko takuang, some seasoned wrapped seaweed and left over rice from the night before. I made this fried rice for my children for the first time and they enjoyed it. They requested if I can make it again.

* koko takuang - pickled spicy takuang [ radish ]

* seasoned sea weed- Nori is the Japanese name given to various types of edible seaweed and algae, which are also called laver. The origin of Nori can be traced back all the way to ancient China and Japan around the 8th century. Nori is usually used as a wrap for sushi but it can also be found paired with various Asian dishes such as Onigiri (a Japanese triangle shaped rice ball), miso soup, or just eaten plain as a snack. It has a high mineral salt content and is a good source for iron, calcium, fiber, and many different types of vitamins. The algae used to make Nori grows on the surface of the sea and is farmed using huge nets. In fact, 230 square miles of the Japanese coast line are dedicated solely to the production of Nori, over 300,000 tons of Nori are produced every year. That’s a lot of sushi!

*Sesame oil:

Ingredients:

• slice up takuwan [ta-ku-ang]
• sea laver [ using scissors cut into desired size ] [ use last ]
• cooked rice [ how many cups all depends on how much you will be feeding ]
• sesame oil [est. depending on how much rice you will be using ] [ use just enough to add aroma on the rice but not to over power the flavor ] [ drop, teaspoon all depends on your taste buds]
• salt/pepper
• garlic clove [minced]
• vegatable oil

Steps:

• saute garlic in oil. Once you smell the garlic add the rice and stir to ensure that the garlic does not burn.
• continue stirring the rice to make sure all the rice is mixed in
• add seasoned salt and pepper
• stir rice together to enure seasoned salt and pepper mixed in
• add sesame oil
• stir rice again to ensure oil is mixed in
• taste
• add more or less seasoned salt
• plate your rice
• add the seasoned seaweed on top
• decorate sides with more daikun

Gof mange!