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
1 cup onion, diced
½ 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.