Young Hijiki Fried Rice


[Hijiki x Fried Rice] Just chop the ingredients and give it a quick stir-fry! Perfect for a quick meal or a post-drink snack!


Ingredients (for 2 people):

  • Young Hijiki (before desalting/reconstituting): 50g / 5g
  • Pickled Szechuan (zha cai): 30g
  • Pickled Takana greens: 30g
  • Sesame oil: 2 tbsp
  • Ginger: about 1/2 tsp
  • Green onion: 1 tbsp (about the length of your middle finger)
  • Eggs: 2-3
  • Salt: a pinch
  • Soy sauce: 1/2 tsp
  • Cooked white rice: 300-320g



How to:

  1. Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.
  2. [Preparation] Lightly chop the zha cai and pickled takana into bite-sized pieces. Mince the ginger and green onion. Lightly beat the eggs.
  3. In a frying pan or wok, heat the sesame oil over high heat. Add the ginger and green onion and stir-fry for less than a minute, being careful not to burn them.
  4. Quickly pour in the beaten eggs and lightly scramble with a wooden spatula. Before the eggs are fully cooked, add the warm rice. Stir and chop the eggs into smaller pieces, ensuring the rice is well-coated and the eggs are evenly distributed.
  5. Once the eggs are cooked and the rice is fluffy, add the zha cai and pickled takana. Stir-fry for about a minute.
  6. Drizzle in the soy sauce and give it a quick stir. Turn off the heat and add the well-drained hijiki. Mix everything together and taste for seasoning. Adjust with more salt or soy sauce if needed.
  7. Plate the fried rice and garnish with chopped green onions or scallions. For an extra touch, sprinkle with some dried Suji-Aonori

This young hijiki fried rice is not only delicious but also packed with nutrition. The zha cai and takana add a nice salty punch, so minimal seasoning is required. Perfect for using up pantry staples and ideal for a late-night snack!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed