Vegetable Fried Rice with Miso
This recipe is a great way to use leftover rice. The miso dressing is one of my favorites.
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Servings
4 servings
Ingredients
- 3 tablespoonswhite or brown miso
- 2 tablespoonsrice wine vinegar
- 1 tablespoontamari
- 1 tablespoonhoney
- 1 tablespoontoasted sesame oil
- 2 tablespoonswater
Eggs
- peanut or canola oil
- 3 eggs ( beaten with 1 tablespoon of milk or water)
- Kosher salt and freshly ground black pepper
Base
- 1 tablespoonpeanut or canola oil
- 1 bunch scallions (chopped, white and light green parts)
- 1 inchfresh ginger (peeled and minced)
- 2 clovesfresh garlic (minced)
Vegetables
- 1 red or yellow bell pepper (stemmed, seeded, and cut into 1-inch cubes)
- 2 small zucchini (cut into 1/2-inch cubes)
- 8 ounceswhite mushrooms (cleaned and quartered)
- 1 cupfrozen shelled edamame (thawed)
- 4 cupscooked brown rice
Topping
- peanuts
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Combine the miso, vinegar, tamari, honey, sesame oil, and water in a small bowl and set aside.
- 2
Heat a small skillet and add 1/4-inch of oil. Season beaten eggs with salt and pepper. When the oil is almost smoking, add eggs in all at once. Let the eggs bubble up and then turn over until cooked through. This should take about . Remove the eggs to a plate and break into pieces; set aside.
- 3
Heat the oil in a wok or large skillet. Stir-fry the scallions, ginger, and garlic together for .
- 4
Add the pepper, zucchini, mushrooms, and edamame and stir fry for more. Stir in rice. Keep stirring to heat the rice.
- 5
Add in egg and serve topped with peanuts.