Asian

Vegetable Fried Rice with Miso

Name: Vegetable Fried Rice with Miso
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons white or brown miso; 2 tablespoons rice wine vinegar; 1 tablespoon tamari; 1 tablespoon honey; 1 tablespoon toasted sesame oil; 2 tablespoons water; peanut or canola oil; 3 eggs ( beaten with 1 tablespoon of milk or water); Kosher salt and freshly ground black pepper; 1 tablespoon peanut or canola oil; 1 bunch scallions (chopped, white and light green parts); 1 inch fresh ginger (peeled and minced); 2 cloves fresh garlic (minced); 1 red or yellow bell pepper (stemmed, seeded, and cut into 1-inch cubes); 2 small zucchini (cut into 1/2-inch cubes); 8 ounces white mushrooms (cleaned and quartered); 1 cup frozen shelled edamame (thawed); 4 cups cooked brown rice; peanuts

This recipe is a great way to use leftover rice. The miso dressing is one of my favorites.

By Chef Laura Bonicelli

Fried RiceonedishVegetarian

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

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 45 seconds. 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 45 seconds.
4
Add the pepper, zucchini, mushrooms, and edamame and stir fry for 1 minute more. Stir in rice. Keep stirring to heat the rice.
5
Add in egg and serve topped with peanuts.

Nutrition (per serving)

350

Calories

12g

Protein

56g

Carbs

Fat

Fiber

439mg

Sodium