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Easy vegan fried rice with mushrooms, corn, carrots, fresh and nutty edamame, and crispy nori! This rice stir-fry packs a ton of flavor, plus it’s ready in just 30 minutes!
This recipe is inspired by a dish I tried in a Vietnamese restaurant called Here & Now. It consists of fried rice served with crispy fried nori and fresh edamame beans.
It’s super easy, comes together in less than 30 minutes, and it’s packed with flavor! Plus, it’s a fantastic way to use leftover rice! Let’s do it!
📘 What is Fried Rice
Fried rice is a dish that is said to have appeared in China during the Sui Dynasty (581-618).
It consists of cooked rice fried in a pan or wok with vegetables, eggs, meat, and/or seafood. It’s usually an easy and inexpensive dish to cook and is a staple in many Asian countries.
🍚 How to Make Seaweed Fried Rice
Preparing this fried rice requires just 10 basic ingredients, and it’s versatile, so you can easily substitute what you don’t have on hand. Here is what you will need:
- Cooked rice – As with most rice stir-fries, this recipe works better with day-old rice. It yields a better, crispier texture. Check out the note below if you want to learn how to cook rice specifically for this recipe.
- Seaweed – Use nori sheets, the same kind that is used to make sushi.
- Mushrooms – I went with fresh shiitakes here for a meaty and earthy flavor, but any type of mushroom will work.
- Corn – Use fresh corn if in season. Otherwise, go with frozen corn kernels.
- Carrots
- Edamame – For a bright green color, a subtle crunch, and extra protein! Feel free to use green peas if you can’t find edamame.
- Soy sauce – To season the fried rice, you can use regular soy sauce or coconut aminos for a gluten-free version.
- Sugar – Just enough to balance with the saltiness.
- Ground black pepper – To spice it up a bit!
If you don’t have leftover rice and plan to cook it specifically for this recipe, follow these steps:
- Rinse the rice 3-4 times under cold water. This will prevent it from sticking too much once cooked.
- Cook the rice until al dente. You don’t want to overcook it so keep an eye on it.
- Drain well and spread the rice into an even layer in a large baking dish.
- Let cool completely uncovered, for about 1 hour. You can then use it immediately.
Stir-Fry
First, stir-fry the carrots, mushrooms, and corn for a few minutes. You don’t want to overcook them to keep some texture.
Once the veggies are cooked, push them to one-half of the skillet. Add another tablespoon of oil to the empty half and fry the cooked rice for a couple of minutes.
Next, stir again to combine the cooked veggies with the rice and pour in the sauce.
Crispy Nori
To make the crispy nori, crumble half of a sheet of nori into 2-inch pieces.
Quickly dip the nori in cold water and transfer it to a plate lined with kitchen paper towels to remove the excess moisture.
Next, heat oil in a small saucepan over medium heat. Once the oil is hot, add the nori and fry for 3-5 seconds or until crispy. Since nori is very thin, it takes just a few seconds to fry. Keep an eye on it, as it can burn very quickly!
Finally, add the edamame beans and crispy nori pieces to the fried rice and stir to combine. Serve hot as a main or as a side dish!
💬 FAQ
Definitely! Since the seaweed is fried, it just has a very subtle sea flavor with toasted notes.
It will keep for up to 3 days in the refrigerator. Be aware the seaweed will soften if not served immediately though.
Yes, brown rice, quinoa, farro, or even black rice will make good substitutes.
This veggie fried rice is SO flavorful! Plus, it’s kind of unique, thanks to the addition of crispy seaweed and vibrant edamame! Enjoy as a standalone meal for dinner or as a side served with your plant-based protein of choice!
📔 More Rice Recipes
Let me know in the comments if you try this recipe!
Seaweed & Edamame Fried Rice
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
Crispy Nori
- 1/2 sheet of nori
- 1/4 cup oil
Instructions
- If you don't have leftover rice, see the notes on how to prepare the rice.
- Heat 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.
- Push 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.
- Add 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.
- To 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.
- Heat 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.
- Add the edamame and the crispy nori to the fried rice and give it a stir to combine. Serve immediately!
- This fried rice will keep for up to 3 days in the refrigerator.
Notes
- Rinse the rice 3-4 times under cold water. This will prevent it from sticking too much once cooked.
- Cook the rice until al dente. You don’t want to overcook it, so keep an eye on it.
- Drain well and spread the rice into an even layer in a large baking dish.
- Let cool completely uncovered for about 1 hour. You can then use it immediately.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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