Coconut Rice with Nori

Coconut oil gives this rice side dish a tropical flavor, and the toasted nori crumbled in adds an umami flavor; combined this rice is pure heaven. No exaggeration. I ate it stand alone for lunch, and also paired it with two fried eggs for breakfast the next day.

This recipe is straight out of “Run Fast. Cook Fast. Eat Slow.” It’s super-easy to prepare. Prepare 2 cups of rice (short-grain white or brown rice) according to the package directions. Stir in 2-3 crumbled nori sheets, 2 tablespoons of coconut oil, and 1/2 teaspoon Kosher salt. You can add another crumbed sheet of nori on top as a garnish.

Coconut Rice with Nori

If you’re not familiar with nori, it’s the Japanese name for edible seaweed, and you’ve likely eaten it before in a sushi roll. We suggest that you purchase a resealable package of nori sheets. Enjoy!

 

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