Enjoy a tasty miso twist on a Chinese classic with this simple and delicious veggie fried rice.
Cook rice according to package directions. Let cool completely.
Heat 1 tbsp canola oil in large skillet or wok set over medium heat; cook eggs, stirring, for 2 minutes or until soft curds form. Transfer to plate. Wipe skillet clean with paper towel.
Heat remaining canola and sesame oil in same skillet set over medium-high heat; cook carrot, bell pepper, celery, half of the green onions, ginger, garlic, salt and pepper for 8 to 10 minutes or until vegetables are tender.
Stir in rice. Cook, stirring, for 2 minutes or until rice is well coated. In small bowl, whisk together miso, vinegar and soy sauce; stir into skillet. Cook for 2 to 3 minutes or until rice is steaming hot.
Stir in scrambled eggs. Sprinkle with remaining green onions. Drizzle with sriracha sauce, if desired.
Add leftover sliced chicken, steak or pork to fried rice if desired.
Refrigerated leftover rice works great in this recipe.
You might think it hard to improve tried and true classics like fried rice, but this tasty Miso Fried Rice does just that with the addition of white miso for extra flavor. Made with fragrant Mahatma® Jasmine Rice, a mix of veggies, eggs, and a bit of (optional) sriracha sauce for some added heat, you may not go back to the original version after trying this flavor-packed recipe.
For the perfect fried rice dish every time, use chilled, day-old rice. Letting the rice chill in the fridge overnight makes the grains firm so that they separate when cooking giving you just the right fried rice consistency. The chilled grains also absorb flavors better to marry all of the delicious ingredients in your dish. Try this technique and other tips to make the perfect fried rice in this Thai Pineapple Fried Rice or this Bacon Fried Rice.
Up for a challenge? Once you try your hand at this Asian delicacy, continue exploring recipes from around the world by whipping up this Spanish Paella recipe.
Miso is a fermented paste typically made from rice, barley, or soybeans that is traditionally used in Japanese cuisine. It varies in color and flavor depending on how long it has been fermenting. The longer it ferments, the stronger the flavor and the darker the color.
It typically comes in 3 varieties: white, yellow, and red. With its slightly sweet and smooth flavor, white miso is the mildest-flavored is good for soups, dressings, fish marinades. Fermenting a bit longer, yellow miso is earthier and more acidic. Because it’s not as salty as red miso, it’s considered the “all-purpose” miso. With a slightly bitter and pungent flavor, red miso is your go-to for hearty soups, meat and poultry marinades.