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miso fried rice

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Miso Fried Rice

Miso is delicious! And it adds great flavor to so many dishes – like this Miso Fried Rice. Adding miso to this classic fried rice recipe transforms the flavor! Cook our Miso Fried Rice just once – and you’ll never make this classic Asian dish any other way! Miso is essentially fermented soybeans (plus some other ingredients) that have been ground into a paste, and for centuries it has been used as a salty-flavored seasoning in many Asian dishes.

Ingredients :
  • 2 cups fresh bean sprouts
  • 1 cup frozen green peas, thawed
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh garlic, minced
  • 1 cup red bell pepper, diced small
  • 1/2 cup carrots, diced small
  • 1 cup onion, diced
  • 3 tbsp. room temperature miso butter, divided
  • 4 whole eggs, beaten
  • 3 tbsp. peanut oil, divided
  • 1 tbsp. white miso paste
  • 1 tsp. sesame oil
  • 2 tbsp. soy sauce
  • 1 tbsp. water
  • 2 tbsp. rice wine
  • 3 cups cooked white rice
Directions :
  1. Bring cooked rice to room temperature and separate grains with your fingers. Set aside. In a small bowl, whisk rice wine, water, soy sauce, sesame oil, and miso paste and set aside.
  2. In a wok over extremely high heat, add one tablespoon of peanut oil and once smoking, add the eggs. Quickly place two tablespoons of the miso butter in the center of the eggs.
  3. Then using a wooden spoon or a wok tool, toss and mix eggs until just undercooked. Immediately remove to a small bowl and set aside.
  4. Wipe wok clean and add the remaining peanut oil. Once smoking hot, add onion, carrot and red pepper and cook stirring often until just short of tender, about 3-4 minutes depending on how hot you can get the wok.
  5. Add garlic and ginger and toss and stir for 30 seconds, then add the white rice. Toss and stir while cooking for two minutes. Add reserved liquid made earlier and again toss and stir and cook for another two minutes.
  6. Stir in peas and bean sprouts and remove from heat. Stir in eggs and the last tablespoon of miso butter. Toss once more and serve.

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