japanese-style vegetable fried rice

  • 1 tablespoon sesame oil
  • 4 cups cooked long-grain rice+, cooled 
  • 1 tablespoon mirin (Japanese rice wine) 
  • 2 tablespoons soy sauce 
  • 1 cup (140g) frozen edamame beans, thawed 
  • ¼ cup (70g) pickled ginger 
  • micro (baby) purple basil leaves, to serve 
  • shredded nori (dried seaweed), 
  • black sesame seeds and togarashi++, to serve
  1. Heat the sesame oil in a wok or large frying pan over high heat. Add the rice and cook, stirring, for 2 minutes. Add the mirin and soy sauce and cook for 2–3 minutes.
  2. Divide between bowls and top with the edamame, pickled ginger and basil. Sprinkle with nori, sesame seeds and togarashi to serve. Serves 2 or 4 as a side.

+ 1⅓ cups (265g) uncooked rice will yield 4 cups cooked rice.
++ Togarashi is a Japanese chilli powder. Find it at Asian grocers and specialty spice shops.

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