Miso Rice Bowl (Miso Fried Rice)

Rachel
Mar 13, 2021
2 min read

A healthy-ish and flavorful fried rice that has some delicious teriyaki flavors blended with the salty umami flavor of miso paste. It's very easy to make and feel free to play around with the sauce ingredients and add-ins!

The original recipe, which I modified, is here: https://www.taste.com.au/recipes/speedy-miso-rice-bowl/6c568524-c652-447f-8e26-a92476fdda4d

The recipe is here, and pictures of the process are below:

Ingredients:

1/2 Tbsp. white miso paste
1 Tbsp. mirin or mirin seasoning
3/4 tsp. minced ginger
1 tsp. soy sauce (or tamari for gluten free version)
1/2 tsp. sesame oil
2 large eggs
1/2 Tbsp. oil
1 garlic clove, minced
1-2 green onions, thinly sliced
4 large button or cremini mushrooms, sliced thin (75 g)
1 1/2 cup cooked leftover rice (225 g)
1-2 cups cooked broccoli or other vegetable (or protein)
Chili flakes, sesame seeds (optional)

Directions:

Prepare and cut everything before you start cooking!
Mix together the miso paste, mirin, minced ginger, soy sauce, and sesame oil. Set aside.
For the eggs, you can scramble and fry them in a little butter and set aside, or you can fry them later to add on top of the rice.
Heat the oil in a non-stick skillet or wok on medium heat. Add the garlic and the white part of the green onion. Fry for 30-60 seconds stirring constantly, or until fragrant.
Add the mushrooms and cook 3-4 minutes, until browning well and they have released most of their water.
Then add the broccoli, rice, and sauce and fry while stirring for another 3-5 minutes, or until it looks slightly crispy and delicious.
Mix in scrambled eggs or top with a fried egg. Garnish with the green part of the green onion, sesame seeds, and chili flakes if desired.
2 servings. Feel free to double the recipe!