Miso Fried Rice

Miso transforms day old rice into a stunning meal or snack that impresses with savory and umami flavors, presentation, and satisfaction.

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Course: Appetizer, Entree, Side Dish, Snack

Cuisine: Asian, Chinese, Japanese

Keyword: fried rice, miso paste, rice

Prep Time: 2

Cook Time: 13

Total Time: 15

Servings: 4 servings

Calories: 206kcal

Get Recipe Ingredients

Make the miso sauce. In a small bowl, whisk together the miso paste, soy sauce, oyster sauce, honey (or sugar), and water until smooth. Set aside.
2 tbsp miso paste, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp honey or sugar, 2 tbsp water
Take the cold, day-old rice and gently break up the clumps with your hands. Set aside.
Heat a large skillet or wok over medium heat and add a drizzle of avocado oil. Add the chopped onion and cook for 2–3 minutes until softened and fragrant.
3 tbsp onion, Avocado oil
Add the separated rice, breaking up any additional clumps with your spatula. Be gentle and as the rice heats and gets seasoned, the rice grains will continue to separate.
Toss the rice around with the onion and then, pat the rice down and do not move the rice for 2-3 minutes, allowing the rice to heat up.
3 cups Day-old cold jasmine rice
Add the miso sauce. Pour the miso sauce mixture over the rice and cook low and slow, stirring gently so the sauce coats every grain.
Do not increase the heat or else the miso might burn. Just continously toss the rice until the grains are evenly seasoned. About 8 minutes.
Add the pat of butter and toss the rice with the butter until it's well incorporated. Then, add the chopped greens. When the greens are wilted, the rice is ready to serve.
1 tbsp butter or plant butter, ¾ cup bok choy
Garnish and serve. Top with scallions and a sunny-side-up egg and a pinch of pepper if desired, then serve immediately.
Scallions, Black Pepper, Sunny side up eggs