Zero Waste Seaweed Fried Rice

Celebrate Earth Day with a dish that embraces sustainability and minimizes waste—Zero Waste Seaweed Fried Rice.

This simple, flavorful fried rice utilizes whatever leftovers you have in your fridge and pantry, turning them into a delicious, umami-packed meal. Using dried seaweeds (which add nutrients and rich flavor), you can elevate a humble fried rice into something extraordinary.

For extra richness and a boost of nutrients, we finish the dish with Atlantic Sea Farms Sea-Chi, a fermented seaweed product that adds tang, umami, and probiotics to your meal.

Not only does this dish reduce food waste, but it’s also a quick and nutritious option perfect for a busy weeknight or a sustainable Earth Day celebration!

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Cook Time: 25 minutes

Serves: 4

Ingredients:

• 3 cups cooked rice (preferably cold, leftover rice works best)

• 1 tablespoon olive oil or sesame oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 medium carrot, peeled and diced

• 1 bell pepper, diced (or any leftover veggies you have on hand)

• 2 eggs (optional, for added protein)

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil (optional, for extra flavor)

• 2 tablespoons dried seaweed (like wakame, nori, or dulse), soaked in warm water for 5 minutes and chopped

• 1/4 cup Atlantic Sea Farms Sea-Chi (or any fermented seaweed product)

• 1/4 cup green onions or chives, chopped (for garnish)

• 1 tablespoon sesame seeds (optional, for garnish)

• Freshly ground black pepper, to taste

Method:

1. Prepare the Ingredients:

   • If using dried seaweed, soak it in warm water for about 5 minutes to rehydrate. Drain and chop into smaller pieces. Set aside.

   • Make sure your rice is cold and has been stored in the fridge (fresh rice can be too sticky for fried rice). If you don’t have cold rice, cook it in advance and let it cool.

2. Cook the Vegetables:

• Heat 1 tablespoon of olive or sesame oil in a large skillet or wok over medium-high heat. Add the diced onion, carrot, and bell pepper (or any veggies you’re using), and sauté for 3-4 minutes until softened.

3. Scramble the Eggs (optional):

• Push the vegetables to the side of the pan, and crack the eggs into the empty side. Scramble them with a spatula, breaking them up as they cook. Once cooked through, mix the eggs into the vegetables.

4. Fry the Rice:

• Add the cold rice to the skillet, breaking up any clumps. Stir everything together to combine. Let the rice fry for 2-3 minutes without stirring too much to get some crispy bits.

5. Season the Fried Rice:

• Pour in the soy sauce, rice vinegar, and sesame oil (if using). Stir to coat the rice and veggies evenly with the seasonings.

6. Add the Seaweed:

• Stir in the rehydrated and chopped seaweed, allowing it to mix evenly with the rice for a few minutes. The seaweed will add umami and nutrients to the dish.

7. Finish with Sea-Chi:

• Turn off the heat, and stir in the Atlantic Sea Farms Sea-Chi for a tangy, fermented boost. The Sea-Chi adds a unique depth of flavor and probiotics to the fried rice.

8. Serve:

• Transfer the fried rice to bowls and garnish with chopped green onions, sesame seeds, and a sprinkle of freshly ground black pepper. Serve hot and enjoy!

Tips:

• This recipe is incredibly flexible—use any leftover vegetables, protein (like tofu, tempeh, or chicken), or grains you have in your fridge.

• If you don’t have dried seaweed, you can substitute with any other preserved seaweed you have in your pantry, or simply add a bit of miso paste to enhance the umami flavor.

• If you don't have Atlantic Sea Farms Sea-Chi, any fermented seaweed product or even pickled vegetables would work to give that tangy, probiotic element.