Serves
4
Ready In:
30
Good For:
dinner
About This Recipe
By: Chef Laura Bonicelli
A basic fried rice recipe is a perfect starting point for a quick, healthy, and satisfying weeknight meal.Â
Assembling your ingredients is always essential when making fried rice or any stirfry. The cooking process is fast. You will spend the majority of your time will on getting ready to cook. Consider this an opportunity to experiment with new vegetable combinations. I do recommend keeping the staples for the sauce, miso, tamari, rice wine vinegar, and toasted sesame oil on hand.
I like to start the dish cooking the eggs. I add a little milk and water as I’m mixing them to thin the eggs slightly. Be careful not to overdo the salt. You’ll have plenty of salt in the tamari and miso in the sauce.
I use a separate pan for the eggs. You’ll be working at very high heat with about a quarter-inch of oil in the pan. When the oil is almost smoking, add the eggs in all at once. Keep a spatula handy. Stir the eggs quickly until cooked. This whole process will take about 45 seconds. Remove the eggs to a plate and use the spatula to break them into pieces.
The ginger, onion, and garlic cook very quickly. The aroma of the ginger is fantastic, and it adds a bright and distinctive flavor to the dish. Stir the vegetables the whole time. They only take about 30 seconds to cook and can burn quickly. The rest of the vegetables cook for 1 minute. Don’t be tempted to cook them longer – crisp vegetables are delicious!
Four cups of any rice will work for this dish. My favorite is short-grain brown rice, but this is an excellent opportunity to use cooked rice that you have on hand. The same thing goes for the vegetables; you need 4 to 5 cups of a vegetable combination. Use your imagination and create your new favorite fried rice. I love topping this off with peanuts and serving it with some fresh tomatoes.
Step by Step Instructions
Vegetable Fried Rice with Miso
Equipment
- Wok
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
Eggs
- peanut or canola oil
- 3 eggs beaten with 1 tablespoon of milk or water
- Kosher salt and freshly ground black pepper
Base
- 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
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 ounces white mushrooms cleaned and quartered
- 1 cup frozen shelled edamame thawed
- 4 cups cooked brown rice
Topping
- peanuts
Instructions
- Combine the miso, vinegar, tamari, honey, sesame oil, and water in a small bowl and set aside.
- 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.
- Heat the oil in a wok or large skillet. Stir-fry the scallions, ginger, and garlic together for 45 seconds.
- Add the pepper, zucchini, mushrooms, and edamame and stir fry for 1 minute more. Stir in rice. Keep stirring to heat the rice.
- Add in egg and serve topped with peanuts.
Nutrition
More Recipes
Moroccan Chickpeas with Israeli Couscous
Take me to the lesson... Moroccan Chickpeas with Israeli Couscous Moroccan Chickpeas with Israeli Couscous is a complexly flavored vegetarian dish with great texture. It goes together in about 30 minutes. 1/4 cup extra-virgin olive oil4 cloves garlic (minced)2 red...
Basic Tomato Sauce
Take me to the lesson... Basic Tomato Sauce This is my go-to tomato sauce. I always have several quarts on hand in my freezer to include in recipes, or for a quick pasta dinner. 1/4 cup extra-virgin olive oil1 medium onion (chop finely)4 cloves garlic (minced)3...
Vegetarian Lasagna with Eggplant Sauce
Take me to the lesson... Vegetarian Lasagna with Eggplant Sauce Vegetarian Lasagna with Eggplant Sauce is hearty without meat. The layer of shredded carrot, spinach, and cheeses is a bit unusual for lasagna, people love it. 4 tablespoons extra-virgin olive oil6 cups...
Recent Comments