Japanese Hijiki Fried Rice

My spin on the famous Trader Joe’s Japanese Hijiki fried rice, Trader Joes came out with this item a few years ago and it remains to be one of their most popualr frozen meals, find it in the frozen section to try their original recipe. We first tried it when it launched a few years ago, when giving out samples was one of the ways TJs introduced their customer to new products pre covid. My kids loved it so much I created our own version by experimenting with the ingredients on the back of the package. I packed my version with more veggies and used less oil. The result is still comparable to the real thing and a tad healthier, rich mushroom umami, nutty edamame, slightly chewy rice and packed with Japanese flavors. Hope you give it a try. I would love to know what you think.

Japanese Fried Rice, Serves 4

Ingredients

• 3 cups cooked Japanese short-grain rice, previously cooked and cooled
• 1 tablespoon dried hijiki seaweed or 2 tablespoons furikake
• ½ packet aburaage or seasoned fried bean curd** see notes below for substitutes
• 1 small-medium carrot, thinly sliced
• 6-8 oz mixed or fresh shiitake mushrooms
• 1 cup shelled edamame, organic preferred
• 1 tablespoon any neutral oil
• 1 teaspoon toasted sesame oil
• 2-3 cloves garlic, chopped
• 2 tablespoons TamarI or low sodium soy sauce, Japanese style
• 1 teaspoon sugar, see notes
• 2-3 tablespoons mirin, see notes
• 1 tablespoon roasted sesame seeds for garnish
• 3 stalks spring onions, thinly sliced, whites separated from green

Instructions

1. If you freshly cooked your steamed rice, spread it on to a baking sheet lined with parchment paper to let cool and dry out as much as possible.
2. Re-hydrate hijiki seaweed in 1 cup water for 20 minutes.
3. Bring a small pot of water to a boil and take it off the heat. Add the aburaage to the boiling water and allow it to soften and release the oil. I recommend you do this step even though its optional, it reduces the oil and sweetness. Transfer to a plate to let cool. Squeeze out as much oil and water as possible. Slice into thin strips.
4. Thinly slice the carrots, mushrooms and defrost the edamame.
5. Heat sesame and neutral oil over medium heat in a large frying pan or wok. When it’s hot, add the hijiki seaweed, aburaage, mushrooms and carrot. Sauté to cook the veggies and they’re well coated with the oil and tender. Add the sake, mirin, gluten free soy sauce and mix all together.
6. Add the edamame and steamed rice. Break to seperate the rice as Japanese rice tends to be sticky.
7. Once the rice is separated, each grain is well coated with the seasonings and well heated through, take it off the heat and add sliced green onions, sesame seeds. Enjoy.

NOTES

Aburaage is deep-fried tofu pouch ( see images) also called and similar to inariage/seasoned fried tofu pouch; but they tend to be very sweet. I briefly soak it in warm water and squeeze as much soaking liquid (oil and sugar) to reduce the grease and sweetness. See details in instructions.