7 Replies to “Easy Miso Fried Rice!”

  1. Recipe here originally: [Easy Miso Fried Rice](http://triedtrue.us/EasyMisoFriedRice)

    Thank you all for the positive encouragement on my last post! I’m really enjoying making videos of what I cook. I’m sharing a miso fried rice recipe that I absolutely love.

    A note about the rice – Ideally, you would use day old rice, but if you are craving fried rice RIGHT NOW, you can make the rice fresh. Just put it in the freezer for 15 minutes while you prep your ingredients! It will give you something close to day old rice. 🙂

    Prep Time: 20 minutes

    Cook Time: 20 minutes

    Total Time: 40 minutes

    Servings: 5

    Calories: 409kcal

    Equipment

    * Large wok or wide pan

    IngredientsSauce:

    * 2 tablespoons rice cooking wine
    * 2 tablespoons soy sauce
    * 1 tablespoon white miso paste
    * 2 teaspoons sesame oil
    * 2 teaspoons sambal oolek or sriracha
    * 1 teaspoon chili oil optional
    * 4 cloves garlic peeled and minced
    * 2 teaspoons ginger freshly minced

    Fried Rice:

    * 3 cups cooked rice See Note
    * 2 tablespoons neutral cooking oil divided
    * 2 tablespoons butter
    * 1 tablespoon miso paste
    * 4 eggs beaten
    * 1 yellow onion peeled and diced
    * 8 ounces mushrooms (any variety) sliced
    * 4 cups mixed vegetables such as hakurei turnips cut into matchsticks, shredded napa cabbage, diced bell peppers, or carrots cut into matchsticks
    * Salt and pepper to taste

    Garnish (Optional)

    * Sesame seeds
    * Sliced scallion

    InstructionsPrepare the Miso Butter:

    * Melt the butter in the microwave. Add the miso paste and gently mash it into a paste. Set aside.

    Prepare the Sauce:

    * Combine all the ingredients for the sauce in a bowl and whisk. Set aside.

    Cook the Eggs:

    * Heat 1 tablespoon of the neutral oil in wide pan or wok over high heat. Once hot, add the eggs and half miso butter. Using a wooden spoon, break the eggs up quickly as they cook for 2 minutes. Transfer to a bowl. It’s okay if they aren’t cooked all the way through.

    Cook the Mushrooms and Onion:

    * Heat the remaining neutral oil in the skillet over high heat. Add the mushrooms and onion and cook, stirring often, for 5-7 minutes until beginning to brown all over. Season lightly with salt. Remove from the pan.

    Cook the Remaining Vegetables:

    * Add the remaining vegetables and cook in an even layer for 2 minutes. Stir and continue cooking for 4-5 minutes until softened but but still crisp. Return the cooked mushrooms and onions to the pan. Season very lightly with salt.
    * Add the remaining miso butter and toss to combine.

    Add the Rice:

    * Add the cooled rice and egg to the skillet and toss gently to combine.

    Pour in the Sauce:

    * Add the prepared sauce to the skillet and toss to coat. Cook for 2-3 minutes more until completely coated. Taste and season with salt and pepper.

    To Serve:

    * Divide the cooked rice between bowls and garnish with sesame seeds and sliced scallion. Enjoy!

    Notes

    *Note: Ideally, you would use day old rice, but if you’re pressed for time, simply transfer the freshly cooked rice to a bowl and place in the freezer for 10-15 minutes as you prepare the rest of the meal.*

    Nutrition

    Calories: 409kcal | Carbohydrates: 52g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 143mg | Sodium: 816mg | Potassium: 462mg | Fiber: 7g | Sugar: 2g | Vitamin A: 7724IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 3mg

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