Remember my last post, when I talked about fried eggs with oyster sauce over rice, the best umami-laden breakfast that takes almost no time to make? Well, I forgot to mention an even quicker one – a fried egg topped with furikake. Or for that matter, plain rice topped with furikake.
Furikake, if you’re not familiar with it, is an amazing Japanese seasoning that’s made up of dried seaweed flakes, sesame seeds, sugar, and salt. Sometimes there’s also bonito flakes, chili flakes, dried salmon, miso powder, or egg powder, depending on the brand and its varieties. It’s like having all the flavors of the sea (and then some) in one convenient little glass jar.
So it goes without saying that furikake is also great over fried rice. Yesterday, to take a break from all the recipes I’ve been fine-tuning for my cookbook, I made a variation of my standard fried rice with edamame instead of green peas. Doing so made me wonder why I don’t always make fried rice with edamame. Don’t get me wrong. Regular ol’ peas are great, but edamame somehow felt more substantial, and I didn’t feel the need to add anything else for flavoring except scallions, eggs, and salt and pepper.
The finished rice was great on its own, but then I saw the furikake on my shelf and thought, why not? Oh, heaven. If you secretly love the smell of sushi restaurants, repeatedly order seaweed salad appetizers, or snack on nori chips like there’s no tomorrow, you’ll probably want to give this a try.
Also, remember that a little bit of furikake goes a long way, taste-wise. Sprinkle a little on first, then add more if needed (or use the serving suggestions below).
Edamame Fried Rice
- 2 cups shelled frozen edamame (or 4 cups frozen edamame in pods)
- 2 tablespoons vegetable oil
- 2 eggs, whisked
- 3 scallions, white and green parts finely chopped
- 3 cups leftover white rice (straight from the fridge is best)
- Salt and pepper to taste
- 2 to 3 tablespoons furikake
- Bring a medium pot of water to boil. Cook the edamame according to package instructions. Drain, rinse under cool water, and drain again. If you’re not using already-shelled edamame, remove the edamame from their pods. Set aside.
- Break up the cold cooked rice into smaller clumps as much as possible.
- Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl to coat the base and sides. Add the egg, spread it as thinly as possible, and cook undisturbed for 2 minutes, until cooked through. Transfer to a cutting board and chop into bite-sized pieces.
- Add the remaining 1 tablespoon of the oil and swirl to coat the base and sides. Add the scallions and stir-fry briefly until aromatic, about 20 seconds. Stir in the rice, breaking apart any remaining clumps with a spatula. Add the edamame and chopped egg. Stir-fry for another 1 to 2 minutes, until the rice starts to turn golden and the edamame and eggs have heated through. Season to taste with salt and pepper. Transfer to a plate and serve.