Easy Miso Fried Rice

Ingredients

• 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)
• 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
• Salt and pepper to taste
• Sesame seeds
• Sliced scallion

Instructions

1. 1

   --- Prepare the Miso Butter: ---

2. 2

   Melt the butter in the microwave. Add the miso paste and gently mash it into a paste. Set aside.

3. 3

   --- Prepare the Sauce: ---

4. 4

   Combine all the ingredients for the sauce in a bowl and whisk. Set aside.

5. 5

   --- Cook the Eggs: ---

6. 6

   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.

7. 7

   --- Cook the Mushrooms and Onion: ---

8. 8

   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.

9. 9

   --- Cook the Remaining Vegetables: ---

10. 10

    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.

11. 11

    Add the remaining miso butter and toss to combine.

12. 12

    --- Add the Rice: ---

13. 13

    Add the cooled rice and egg to the skillet and toss gently to combine.

14. 14

    --- Pour in the Sauce: ---

15. 15

    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.

16. 16

    --- To Serve: ---

17. 17

    Divide the cooked rice between bowls and garnish with sesame seeds and sliced scallion. Enjoy!