Seaweed & Edamame Fried Rice

Vibrant and flavorful vegan fried rice with sautéed mushrooms, corn, edamame, and crispy nori! Just 30 minutes, plant-based, and 10 ingredients!

📝 Ingredients

• 2 cups cooked rice (see notes)
• 2 tbsp oil
• 3 mushrooms (I used fresh shiitakes) (finely diced)
• 1/2 carrot (finely diced)
• 1/2 cup corn kernels
• 2 tbsp soy sauce
• 2 tsp sugar
• 1/4 tsp ground black pepper
• 1/3 cup edamame beans
• 1/2 sheet of nori
• 1/4 cup oil

👨‍🍳 Instructions

1. 1If you don't have leftover rice, see the notes on how to prepare the rice.
2. 2Heat one tablespoon of oil in a non-stick skillet over medium heat. Once hot, add the diced mushrooms, carrots, and corn kernels. Sauté for about 5 minutes, stirring regularly.
3. 3Push the sautéed vegetables to a side of the skillet. Add the remaining tablespoon of oil to the skillet and add the rice. Stir to coat the rice with the oil and mix it with the sautéed vegetables. Sauté for 3-5 minutes, stirring regularly, until the rice just starts to brown.
4. 4Add the soy sauce, sugar, and ground black pepper, and stir to coat. Cook for one more minute. Turn off the heat and cover with a lid to keep it warm.
5. 5To make the crispy nori: using your hands, crumble the nori sheet into 2-inch pieces. Dip each one in water for 2-3 seconds and transfer to a plate lined with a kitchen paper towel to remove excess moisture.
6. 6Heat the 1/4 cup of oil in a small skillet or saucepan over low-medium heat. Once hot, carefully add the crumbled nori to the hot oil and fry for 3-5 seconds or until crispy. Use a slotted spoon or a fork to remove the nori from the oil. Transfer to a plate lined with a kitchen paper towel to remove excess oil.
7. 7Add the edamame and the crispy nori to the fried rice and give it a stir to combine. Serve immediately!
8. 8This fried rice will keep for up to 3 days in the refrigerator.