Seaweed Fried Rice – A Delicious 15-Minute Meal from Pantry Staples!
If you’re tired of the usual chicken fried rice and looking for something new, I highly recommend this quick and flavorful Seaweed Fried Rice. It’s my go-to when I need something satisfying and fast. In fact, I’ve made it six times this month already! That should tell you something!
The best part is, you probably have all the ingredients in your pantry already. It’s the perfect recipe for busy days, lazy nights, or when you’re simply craving something cozy and umami-rich.
If you’re looking for other quick rice dish ideas, be sure to check out the Black Pepper Sizzling Beef Rice.
This dish has gone viral on Chinese social media in recent years, and it’s easy to see why. It’s fast, foolproof, and packs a punch of flavor. But what’s really cool is that it actually comes from the Fujian region in China. Traditionally, people in coastal Fujian would make this dish with fresh pork and ingredients like shiitake mushrooms, scallops, and carrots. Those are flavors tied to a fishing lifestyle.
To keep things quick and pantry-friendly, I use spam instead of fresh pork. It gives a savory bite and cuts down on prep time. It’s perfect for busy home cooks like us!
The Star Ingredient: Seaweed
The magic of this dish lies in the seaweed. It brings so much umami to the fried rice, you’ll be amazed at how deeply flavorful it is for something so simple. The original recipe calls for dried seaweed, which needs to be roasted for a stronger aroma. But I found that using nori sheets (the kind you use for sushi) works just as well, and it’s easier too!
To be honest, crumbling the nori sheets has become my new favorite form of stress relief. There’s something so satisfying about that light, crackly ASMR sound. Hehe 😀
A Chili Egg Upgrade
Now let’s talk about the eggs — because this little twist is my favorite part.
Adding chili flakes to the scrambled eggs in the fried rice really caught my eye. It gives the fried rice a gentle heat that’s wrapped inside the fluffy eggs. It has a little kick, but not overwhelming. If you’re sensitive to heat, you can:
- Skip the chili flakes altogether
- Use less
- Or try gochugaru (Korean chili pepper flakes), which has a beautiful red hue and a moderate spice level
What’s the Best Rice for Fried Rice?
One of the most common questions I get is: what kind of rice should I use for fried rice? For this Seaweed Fried Rice, both Jasmine rice and Calrose rice work beautifully!
- Jasmine rice is lightly fragrant, with a fluffy texture that separates well when stir-fried. It’s a great choice if you like your fried rice a bit drier and more aromatic.
- Calrose rice, on the other hand, is slightly stickier and has a soft bite to it. It holds together a bit more, which can give your fried rice a slightly chewier texture—some people actually prefer that!
Fresh Rice is Okay!
Contrary to popular belief, you don’t have to use day-old rice for fried rice—as long as you steam it correctly. The trick is simple:
Don’t add too much water when cooking your rice.
If the rice is too wet or mushy, it will clump together and turn your fried rice into a sticky mess. Keep the water level on the lower side so the grains stay firm and intact. You want each grain to be fluffy and separate — not soggy.
If you’re using freshly steamed rice, I like to give it a quick fluff right after it’s done cooking. This helps release the steam and makes the rice fluffier. Letting that extra moisture escape helps dry out the surface just enough, so the grains stay intact and don’t clump together when you stir-fry them.
How to Make Seaweed Fried Rice
Ingredients
- 2 cups steamed rice (cold rice works best, but fresh is fine too – see notes above)
- 1-2 tbsp oil
- 1/2 can spam, diced
- 3 nori seaweed sheets (~8g), crushed
- 1.5 tbsp soy sauce (use 1 tbsp for a milder flavor)
- 2 stalks green onion, chopped
For the chili scrambled eggs:
- 2 tbsp oil
- 3 eggs
- 1/2 tsp chili flakes, Use less or omit for a milder flavor
- 1/8 tsp salt
Instructions
1. In a bowl, whisk together the eggs, chili flakes, and salt.
2. Heat 2 tbsp oil in a pan over medium heat. Pour in the eggs and gently push them around with a spatula to let them set evenly. Then scramble the eggs into small pieces. Remove and set aside.
3. Add 1 to 2 tbsp oil to the same pan. Add diced spam and stir-fry until slightly golden and crispy.
4. Toss in the steamed rice and gently break it up with the back of your spatula to avoid smashing the grains. Stir well to combine with the spam, making sure everything is evenly mixed.
5. Pour in soy sauce and mix evenly.
6. Add eggs and crushed nori sheets and continue stir-frying until everything is well mixed and fragrant.
7. Add chopped green onions. Give it a final toss and serve hot!
Let me know in the comments if you’ve made seaweed fried rice before — OR if you’re planning to try it! And if you snapped a photo, tag me on Instagram or TikTok @thecrystalcookbook. I’d love to see your version!
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Seaweed Fried Rice
Ingredients
- 2 cups steamed rice cold rice works best, but fresh is fine too (see notes above)
- 1-2 tbsp neutral oil
- 1/2 can spam diced
- 3 sheets nori seaweed sheets ~8g, crushed
- 1.5 tbsp soy sauce use 1 tbsp for a milder flavor
- 2 stalks green onion chopped
For the chili scrambled eggs:
- 2 tbsp oil
- 3 eggs
- 1/2 tsp chili flakes use less or omit for a milder flavor
- 1/8 tsp salt
Instructions
- In a bowl, whisk together the eggs, chili flakes, and salt.
- Heat 2 tbsp oil in a pan over medium heat. Pour in the eggs and gently push them around with a spatula to let them set evenly. Then scramble the eggs into small pieces. Remove and set aside.
- Add 1 to 2 tbsp oil to the same pan. Add diced spam and stir-fry until slightly golden and crispy.
- Toss in the steamed rice and gently break it up with the back of your spatula to avoid smashing the grains. Stir well to combine with the spam, making sure everything is evenly mixed.
- Pour in soy sauce and mix evenly.
- Add eggs and crushed nori sheets and continue stir-frying until everything is well mixed and fragrant.
- Add chopped green onions. Give it a final toss and serve hot!
