Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed
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!
Course: Main Course
Keyword: fried rice, mixed rice
Servings: 2(as main dish)
Author: Namiko Chen
2-3servingscooked Japanese short-grain rice(2 rice-cooker-cups (180 ml x 2 = 360 ml) yields roughly 4 rice bowls (3 ⅓ US cups); for fried rice as a main dish, you may need to use most of the rice for 2 servings; see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)
Gather all the ingredients first. If you just made your steamed rice, transfer to a baking sheet lined with parchment paper to let cool and let moisture evaporate.
Re-hydrate hijiki seaweed in 1 cup water for 20 minutes.
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.
Slice the carrot into slabs and then julienne.
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.