Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed on a white plate served with wooden utensils.

Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed

Course: Main Course
Cuisine: Japanese
Keyword: fried rice, mixed rice
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2
Super easy, copycat recipe for Trader Joe's popular Japanese Fried Rice with Edamame, Tofu, and Hijiki Seaweed! Keep the ingredients stocked in your kitchen, and you can make this delicious fried rice any time, any day.  It's gluten free and vegetarian/vegan!
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Ingredients

For Seasonings

Instructions

  1. Gather all the ingredients first. If rice is not cooked yet, make 2 rice cooker cups (360 ml) rice in your rice cooker (See instructions).

    Japanese Fried Rice with Edamame Ingredients
  2. Re-hydrate hijiki seaweed in 1 cup water for 20 minutes.
    Japanese Fried Rice with Edamame 1
  3. Bring a small pot of water to a boil. Add the aburaage in the boiling water and flip once. This step is optional, but it’s best to remove the oil from the aburaage. Transfer to a plate to let cool. Cut into thin strips and squeeze out water.
    Japanese Fried Rice with Edamame 2
  4. Slice the carrot into slabs and then julienne.
    Japanese Fried Rice with Edamame 3
  5. Heat sesame oil over medium heat in a large frying pan. When it’s hot, add the hijiki seaweed, aburaage, and carrot. Sauté to coat with the oil.
    Japanese Fried Rice with Edamame 4
  6. Add 1 Tbsp sake, 1 Tbsp granulated sugar, and 3 Tbsp mirin.
    Japanese Fried Rice with Edamame 5
  7. Add 3-4 Tbsp gluten free soy sauce and mix all together.
    Japanese Fried Rice with Edamame 6
  8. Add the edamame and steamed rice. Break the rice into smaller pieces (as Japanese rice tends to stick together).
    Japanese Fried Rice with Edamame 7
  9. Once the rice is no longer clump together, each grain is well coated with the seasonings and heated through, serve and enjoy immediately.
    Japanese Fried Rice with Edamame 8

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.