4cupsmixed vegetablessuch as hakurei turnips cut into matchsticks, shredded napa cabbage, diced bell peppers, or carrots cut into matchsticks
Salt and pepper to taste
Prepare 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.
Divide the cooked rice between bowls and garnish with sesame seeds and sliced scallion. Enjoy!
Note: Ideally, you would use leftover 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.