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.
I truthfully don’t make fried rice very often and I rarely break out my thrifted Le Creuset walk, but after I discovered the brilliance of miso fried rice, I feel like I want to make it all the time now! After becoming obsessed with white miso EVERYTHING, I discovered the idea of adding miso butter to fried rice from A Family Feast. I added a bit more spice and aromatics to my sauce recipe and loaded up on Napa cabbage and mushrooms in the rice.
How to Make Easy Miso Fried Rice:
Making this recipe is a breeze but you absolutely want to make sure you have all your ingredients prepped before you begin. Prep work takes the bulk of the time in this recipe but once you finish slicing and dicing, frying everything up is the easiest part!
Start by making the sauce. Next, prepare the miso butter. Combine 1 heaping tablespoon of miso paste with 2 tablespoons melted butter and mash it together until a paste forms. It’s okay if you can’t work out all the lumps in the miso paste, it’ll melt down in the pan!
Next, work your way through the mountain of vegetables that need to be cut up. It’s tempting to buy pre-sliced mushrooms, but opt for whole and slice them yourself, if you can! Pre-sliced mushrooms will almost never be as fresh as whole mushrooms!
Once you prep the ingredients, start frying! Start with the beaten eggs and melt half the miso paste into them. Take them out of the wok or pan. Fry up the onions and mushrooms until very well-browned. I like to cook my mushrooms until a golden-brown crust forms on them. Remove them from the pan and add the cabbage, carrots, and peppers. Cook them until they’re softened.
From there, it’s just a matter of combining everything together. Return the cooked mushrooms to the wok along with the remaining miso butter. Add the eggs, rice, and the sauce and toss to combine. That’s it!
Do I really need day old rice?
Now, about that rice. It’s always best practice to cook with day old rice. But if you’re craving fried rice but don’t have day old rice, not to worry! Make the rice fresh and transfer it to a bowl or baking dish – try to get the rice in as even a layer as possible, not a big mound of rice! Transfer to the freezer for 10-15 minutes. This will give you a similar texture to day old rice.
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Easy Miso Fried Rice
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!
Should definitely add the sauce in earlier. Garlic and ginger are both better when they cook a little bit. When you add it near the end to a full pan, they don’t get cooked and the raw garlic flavor comes through.
Thank you so much for your feedback! I’ll test the recipe again and tweak as needed!
It’s not that easy to make… But I’ll give it a go.
Thanks!
Thank You for sharing. I’m not keen on ginger but I am persisting with it and did so in this recipe and it was lovely. A simple dish and tasty.
Thanks again