Seaweed Fried Rice Recipe

Prep rice and seaweed

If using freshly cooked rice, spread it on a tray to cool and dry slightly (preferably use day-old rice). Crumble 4 sheets of roasted seaweed into small flakes and set aside; reserve 1 sheet for garnish.

Cook aromatics

Heat a large skillet or wide wok over medium-high heat. Add 2 tbs neutral oil and 1 tbs butter. When hot and butter is melted, add the diced onion and cook 3–4 minutes until translucent. Add minced garlic and the white parts of the green onion; stir and cook 30–45 seconds until fragrant.

Stir-fry rice

Add the rice to the pan, breaking up any clumps with the back of a spatula. Stir-fry 3–4 minutes so rice heats through and starts to get slightly toasted. Keep the heat at medium-high so rice steams off moisture quickly but does not burn.

Season

Drizzle 1.5 tbs soy sauce evenly over the rice, sprinkle 0.5 tsp sugar, 0.5 tsp salt, and 0.25 tsp black pepper. Toss thoroughly so the rice is evenly seasoned. Add crumbled seaweed flakes and toss to incorporate; most of the seaweed will soften and coat the rice.

Finish

Turn off the heat and stir in 1 tsp sesame oil and 1 tsp toasted sesame seeds. Fold in the green parts of the sliced scallions. Taste and adjust seasoning with a pinch more salt or soy sauce if needed.

Prepare soft-boiled eggs

For soft-boiled eggs: bring a small pot of water to a gentle boil, lower eggs in carefully, and cook 6–7 minutes. Transfer to an ice bath for 5 minutes, peel, and halve. Place on top of rice when serving.

Add chewy noodles

If using prepared chewy noodles, heat a small nonstick pan with a teaspoon of oil and quickly toss the noodles 1–2 minutes to warm. Arrange a serving portion alongside or on top of the fried rice.

Warm tteokbokki (rice cakes)

If including tteokbokki rice cakes, warm them gently in a small pan with a splash of water or sauce until heated through (2–3 minutes) and add to the rice as a chewy textural element.

Add pickles and fresh fruit

Serve pickled radish, pineapple chunks, halved cherry tomatoes, and a small scoop of drained water kimchi on the side or lightly scattered around the rice to provide contrast in acidity, sweetness, and crunch.

Serve energy drink

Chill an energy drink and serve alongside the meal as a beverage if desired.

Plate the seaweed fried rice in bowls or on plates. Top with halved soft-boiled eggs and warmed chewy noodles or tteokbokki if using. Scatter extra crumbled roasted seaweed and sliced green onion on top. Drizzle 1/2 tsp toasted sesame oil over each serving and sprinkle with 1/2 tsp sesame seeds.

Serve immediately with pickled radish, pineapple, cherry tomatoes, and a small bowl of water kimchi at the side. Offer the chilled energy drink separately.