Japanese Fried Rice with Edamame, Tofu and Hijiki Seaweed

Steps

1. Gather all the ingredients first. Note that 1.5 cups (300 g) of uncooked Japanese short-grain rice yield 4.33 cups (660 g) of cooked rice. If you just cooked your steamed rice, transfer it to a baking sheet lined with parchment paper to cool it and let the moisture evaporate.
2. Rehydrate the dried hijiki seaweed in 1 cup water for 20 minutes.
3. Bring a small pot of water to a boil. Add the aburaage in the boiling water and flip once. Transfer to a plate to let cool. Cut into thin strips and squeeze out the water.
4. Slice the carrot into slabs and then julienne strips.
5. Heat the toasted sesame oil over medium heat in a large frying pan. When hot, add the hijiki seaweed, aburaage, and carrot. Saute to coat with the oil.
6. Add the sake, sugar, and mirin.
7. Add the soy sauce and mix all together.
8. Add the edamame and cooked rice. Break the rice into smaller pieces with a wooden spatula.
9. Make sure the rice is not clumped together and that each grain is well coated with the seasonings. Once heated through, serve and enjoy immediately.