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This is a simple yet tasty Seaweed Fried Rice packed with crushed roasted nori or seaweed snacks that were pan-fried until lightly golden, sesame seeds, veggies, and tofu.

This fried rice recipe is also easy to customize – feel free to add vegetables and protein of your choice for a complete meal ready in less than 20 minutes!

WHAT I LOVE ABOUT COOKING FRIED RICE

• You can use up your leftover rice!
• It’s easy to customize
• A great way to pack in those vegetables
• A hearty and filling meal in itself
• Takes 15 minutes or less to prepare!

INGREDIENTS YOU’LL NEED

• 1 pack seaweed snack or nori (5g/0.17oz pack)
• 1/2 tbsp sesame seeds
• 1-2 tbsp neutral oil (avocado, sunflower, etc)
• 1 green onion white and green parts separated
• 2 cloves garlic, minced
• 1 small bell pepper seeded and diced
• 1 cup chopped vegetables , I used a frozen mix of peas, carrots, corn
• 3.5 oz smoked tofu or extra firm pressed tofu
• Salt and pepper to taste
• 3 cups cooked and cooled rice
• 1-2 tbsp soy sauce to taste
• 2 tsp dark mushroom soy sauce for colour (optional)
• Drizzle sesame oil

To Serve

• More crushed seaweed for topping
• Sesame seeds for topping
• Green onions for garnish

COOKING THE FRIED RICE

• Crush the seaweed into smaller pieces.
• Heat a large wok of pan over medium heat.
• If using raw sesame seeds, toast this on the pan or wok until lightly toasted.
• Add 1 tbsp cooking oil. Add the crushed seaweed and toast the seaweed until lightly brown. Remove from the pan.

• In the same pan of wok, add more oil as needed.
• Sauté the white parts of the green onion. Add the garlic and diced bell pepper. Cook until aromatic and tender.
• Sauté the veggies and tofu or other vegetables and protein you’re using.
• Season with some salt and pepper, to taste.

• Add the leftover rice. Break apart any large chunks.
• Season the rice with soy sauce and dark soy sauce (if using, to color). Mix well until the rice is coated.
• Allow the rice to cook for 2-3 minutes on medium high.
• Add in the seaweed-sesame mix. Mix well and season to taste, if needed. Add some sesame oil, if desired.
• Garnish with some green onions, sesame seeds, and more crushed seaweed, if desired. Serve while hot. Enjoy!

MORE RICE RECIPES YOU’LL LOVE

• Japanese Chahan or Fried Rice
• Kimchi Mayo Deopbap
• Chinese Sticky Rice
• Basil Fried Rice
• Tom Yum Fried Rice
• Miso Butter Fried Rice
• Kimchi Fried Rice
• Clay Pot Rice

Seaweed Fried Rice

5 from 2 votes

This is a simple yet tasty Seaweed Fried Rice packed with crushed roasted nori or seaweed snacks that were pan-fried until lightly golden, sesame seeds, veggies, and tofu. This fried rice recipe is also easy to customize – feel free to add vegetables and protein of your choice for a complete meal ready in less than 20 minutes!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian, Chinese, East Asian, Fusion, Japanese

Servings 2 servings

Calories 448 kcal

Ingredients

  

1x2x3x

• 1 pack seaweed snack or nori (5g/0.17oz pack)
• 1/2 tbsp sesame seeds
• 1-2 tbsp neutral oil (avocado, sunflower, etc)
• 2 cloves garlic minced
• 1 green onion white and green parts separated
• 1 small bell pepper seeded and diced
• 1 cup chopped vegetables , I used a frozen mix of peas, carrots, corn
• 3.5 oz smoked tofu or extra firm pressed tofu
• Salt and pepper to taste
• 3 cups cooked and cooled rice
• 1-2 tbsp soy sauce to taste
• 2 tsp dark mushroom soy sauce for colour (optional)
• Drizzle sesame oil

To Serve

• More crushed seaweed for topping
• Sesame seeds for topping
• Green onions for garnish

Instructions

 

• Crush the seaweed into smaller pieces.
• Heat a large wok of pan over medium heat.
• If using raw sesame seeds, toast this on the pan or wok until lightly toasted.
• Add 1 tbsp cooking oil. Add the crushed seaweed and toast the seaweed until lightly brown. Remove from the pan.
• In the same pan of wok, add more oil as needed.
• Sauté the white parts of the green onion. Add the garlic and diced bell pepper. Cook until aromatic and tender.
• Sauté the veggies and tofu or other vegetables and protein you’re using.
• Season with some salt and pepper, to taste.
• Add the leftover rice. Break apart any large chunks.
• Season the rice with soy sauce and dark soy sauce (if using, to color). Mix well until the rice is coated.
• Allow the rice to cook for 2-3 minutes on medium high.
• Add in the seaweed-sesame mix. Mix well and season to taste, if needed. Add some sesame oil, if desired.
• Garnish with some green onions, sesame seeds, and more crushed seaweed, if desired. Serve while hot. Enjoy!

NUTRITIONAL INFO

Serving: 1serving | Calories: 448kcal | Carbohydrates: 73g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 900mg | Potassium: 364mg | Fiber: 8g | Sugar: 2g | Vitamin A: 5970IU | Vitamin C: 59mg | Calcium: 121mg | Iron: 3mg

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