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Easy Miso Fried Rice

This easy miso fried rice is a perfect weeknight meal. It's easy and quick to prepare and is loaded with lots of good flavor.
5 from 3 votes
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5
Calories: 409kcal

Equipment

  • Large wok or wide pan

Ingredients

Sauce:

  • 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

Instructions

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.

To Serve:

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

Notes

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.

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