Miso Fried Rice
You might think it hard to improve tried and true classics like fried rice, but this tasty Miso Fried Rice does just that with the addition of white miso for extra flavor, you may not go back to the original version after trying this flavor-packed recipe.
- 0 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 2 pouches Tilda Fragrant Jasmine Rice
- 2 tbsp canola oil, divided
- 4 eggs, lightly beaten
- 1 tbsp sesame oil
- 1 carrot, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 6 green onions, divided
- 2 tsp minced fresh gingerroot
- 2 cloves garlic, minced
- 1/4 tsp each salt and pepper
- 1/4 cup white miso
- 3 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp sriracha sauce (optional)
How to make Miso Fried Rice
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Heat rice according to package directions. Let cool completely.
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Heat 1 tbsp canola oil in large skillet or wok set over medium heat; cook eggs, stirring, for 2 minutes or until soft curds form. Transfer to plate. Wipe skillet clean with paper towel.
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Heat remaining canola and sesame oil in same skillet set over medium-high heat; cook carrot, bell pepper, celery, half of the green onions, ginger, garlic, salt and pepper for 8 to 10 minutes or until vegetables are tender.
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Stir in rice. Cook, stirring, for 2 minutes or until rice is well coated. In small bowl, whisk together miso, vinegar and soy sauce; stir into skillet. Cook for 2 to 3 minutes or until rice is steaming hot.
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Stir in scrambled eggs. Sprinkle with remaining green onions. Drizzle with sriracha sauce, if desired.
Add leftover sliced chicken, steak or pork to fried rice if desired.
Refrigerated leftover rice works great in this recipe.
