Seaweed & Edamame Fried Rice

Steps

1. 1

   If you don't have leftover rice, see the notes on how to prepare the rice.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Add the edamame and the crispy nori to the fried rice and give it a stir to combine. Serve immediately!

8. 8

   This fried rice will keep for up to 3 days in the refrigerator.