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Cook our Miso Fried Rice just once – and you’ll never make this classic Asian dish any other way!
If you saw this post from earlier in the week, then you already know that Jack and I are on a big ‘cooking with miso’ kick.
Miso is delicious! And it adds great flavor to so many dishes – like today’s Miso Fried Rice.
Miso is essentially fermented soy beans (plus some other ingredients) that have been ground into a paste, and for centuries it has been used as a salty-flavored seasoning in many Asian dishes.
Typically, fried rice dishes are seasoned with soy sauce, but today, we used miso (plus additional miso butter stirred in at the end) as the predominant seasoning in our Miso Fried Rice. Miso’s flavor is milder than soy sauce – but similarly salty – and it also lends a deeper, unique umami flavor that is unlike any other seasoning we’ve cooked with in the past.
To make this Miso Fried Rice, you’ll want to do all of the ingredient prep (cooking rice, chopping vegetables, etc) ahead of time so you can quickly cook this stir-fry without having to stop in between cooking steps. You’ll also ideally want to cook in a large wok or wide skillet that will allow you to combine all of the ingredients at the end.
One last note: We used white miso (also called shiromiso) in this recipe, but there are other types of miso include “red miso” (akamiso) and “mixed miso” (awasemiso). If you enjoy this recipe, feel free to get creative and try other miso varieties.
You may also like these other rice recipes:
- Curried Rice Pilaf With Red Lentils
- Coconut Rice
- Forbidden Rice Pilaf
- Filipino Beans and Rice
- Saffron Cauliflower Rice
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Miso Fried Rice
3 cups cooked white rice (see notes below)
2 tablespoons rice wine
1 tablespoon water
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon white miso paste
3 tablespoons peanut oil, divided
4 whole eggs, beaten
3 tablespoons room temperature miso butter, divided (see here and below in tips)
1 cup onion, diced
1/2 cup carrots, diced small
1 cup red bell pepper, diced small
1 tablespoon fresh garlic, minced
1 teaspoon fresh ginger, minced
1 cup frozen green peas, thawed
2 cups fresh bean sprouts
Bring cooked rice to room temperature and separate grains with your fingers. Set aside.
In a small bowl, whisk rice wine, water, soy sauce, sesame oil and miso paste and set aside.
In a wok over extremely high heat, add one tablespoon of peanut oil and once smoking, add the eggs. Quickly place two tablespoons of the miso butter in the center of the eggs, then using a wooden spoon or a wok tool, toss and mix eggs until just under cooked. Immediately remove to a small bowl and set aside.
Wipe wok clean and add the remaining peanut oil.
Once smoking hot, add onion, carrot and red pepper and cook stirring often until just short of tender, about 3-4 minutes depending on how hot you can get the wok.
Add garlic and ginger and toss and stir for 30 seconds, then add the white rice.
Toss and stir while cooking for two minutes.
Add reserved liquid made earlier and again toss and stir and cook for another two minutes.
Stir in peas and bean sprouts and remove from heat.
Stir in eggs and the last tablespoon of miso butter.
Toss once more and serve.
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For the white rice, the day prior or early in the day, make rice by heating 1 ¼ cups of rinsed long grain white rice with two cups of water. Bring to a boil, lower to a low simmer and cook covered for 10 minutes. Remove from heat and lay out on a platter to cool quickly. Rice will be slightly under cooked. Cover and refrigerate overnight. The next day, break up the cold rice with wet fingers, separating the grains.
Miso butter can easily be made by combining two-parts softened butter with one-part white miso paste or see recipe here.
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