I am intrigued by foods from all over the world, so I wanted to make some vegan fried rice with hijiki seaweed. I decided to use hijiki seaweed because the taste reminds me of canned sardines and rice that I ate while growing up, and I had some packets of the dried seaweed for quite some time now. They expand a great deal when soaked in water so you only need a small amount. Hijiki seaweed is popular in Japan, Korea, and China. It is a staple dish in Japan and it is usually stewed with carrots and fried tofu. It is high in fiber, calcium, iron and magnesium. I decided to prepare it as a fried rice with red bell peppers, green onions, and diced red onions. I used Basmati brown rice because it is one of my favorite varieties of brown rice. You are welcome to use any variation of rice or vegetables you prefer.
Yield: 4-6 servings
- 1/4 cup Hijiki seaweed
- 1/4 cup Bragg’s Liquid aminos
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon toasted sesame oil
- 1 tablespoon olive oil
- 1 medium red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 2 spring onions, chopped
- 2 tablespoons parsley, chopped
- 4 cups brown Basmati rice (cooked)
Soak hijiki in a bowl of water for 30 minutes. Meanwhile combine liquid aminos, maple syrup, lemon juice and sesame oil in a medium bowl and set aside. Drain and rinse 2-3 times to remove any debris, set aside. Heat oil in a large skillet on medium-high heat. Add onions and saute until soften, about 3-4 minute. Stir in bell peppers, spring onions and parsley and cook for 1 minute, stirring constantly.
Add rice and stir until fully incorporated with vegetables. Stir in sauce mixture until fully combined, continue cooking until the fried rice is fully heated through, about 3-5 minutes.
Chef’s Tip: Hijiki seaweed may be found in Asian supermarkets, online or at health food stores.