Japanese Fried Rice with Edamame and Hijiki | Vegan Miam

Step 1

Spread the Fishless Tuna on a baking sheet lined with parchment paper. Preheat the oven to 200°F and bake the Fishless Tuna for 45 minutes until slightly dried out. Meanwhile soak dried hijiki in a bowl of cold water (about 3 cups) for an hour, drain using a fine-meshed sieve or colander, rinse under cold water several times to remove any impurities before use.

Step 2

Heat a wok or large sauté pan over high heat. Add oil and swirl to coat the sides of the pan. When the oil is hot, add the carrots and Fishes Tuna and stir-fry for 2 minutes. Add the hijiki and edamame, continue to stir-fry for another 3 minutes until the carrots are tender.

Step 3

Add the rice. Use a big fork or the end of metal spatula to break up any clumps until it is heated through. Be sure to scrape the bottom of the wok with your spatula to prevent the rice from sticking. Immediately add the tamari, mirin, pepper, sesame oil and salt into the rice. Continue to break the rice and cook for another 5 to 7 minutes until hot and separated. Taste, and season with salt and pepper and additional tamari if needed. Garnish with sesame seeds.