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
Shrimp Curry
Take me to the lesson... Shrimp Curry Make sure you have all of your ingredients ready and table set before cooking; this goes together very quickly. You can serve this over rice or noodles if desired. 1 tablespoon canola oil2 tablespoons green curry paste1 13.5-ounce...
Vegetarian Moussaka with Bulgur
Take me to the lesson... Vegetarian Moussaka with Bulgur Bulgar replaces the usual lamb in this recipe. 2 eggplants (about 2. 5 pounds total, cut into 1/2-inch slices)cooking spray2 tablespoons extra-virgin olive oilKosher salt and pepper (to taste)=====bulgur...
Baked Parmesan Mac and Cheese with Spinach
Take me to the lesson... Baked Parmesan Mac and Cheese with Spinach Baked Parmesan Mac and Cheese with Spinach is a lighter, nutty, crunchy, creamy, version of the classic. 10 ounces casarecce pasta (or other sturdy pasta)=====5 ounces baby spinach=====1 tablespoon...
Recent Comments