Japanese Style Vegetable Fried Rice | Donna Hay

Ingredients

• 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