Miso Fried Rice

September 19, 2015 • Posted in: Easy Dinners, Rice

Adapted from a taste.com.au recipe, it's a good way of patting yourself on the back for eating fried rice. It's got vegetables and brown rice, so it's basically negative calories. We more or less threw in some extra languishing vegetables: some sad capsicum here, frozen peas there; it's a pretty forgiving sort of a set-up.

Ingredients

Rice

  • 1 bunch broccolini, trimmed
  • 1/2 cup frozen peas
  • Some bok choy (we threw in one larger, more would be fine)
  • 2-3 lap cheong sausages
  • 1 red capsicum
  • 3 tsp peanut oil
  • 2 garlic cloves, thinly sliced
  • 1 fresh red chilli
  • 2 spring onions, thinly sliced on the diagonal
  • 150g oyster mushrooms
  • 1 teaspoon soy sauce
  • 2 eggs, beaten
  • 2 cups brown rice, pre-cooked
  • Sesame oil
  • Sesame seeds, to serve

Miso stir-through

  • 1 tablespoon yellow miso paste (realistically, whatever you have sitting around)
  • 2 tablespoons mirin seasoning
  • 1 1/2 teaspoons fresh ginger, finely grated
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil

Instructions

  1. For the miso dressing, whisk all ingredients together in a small bowl. Set aside.
  2. Blanch broccolini and bok choy, ready
  3. Heat 3 tsp of the peanut oil in a large non-stick wok over medium-high heat. Add lap cheong, stir fry for 1 minute. Add garlic, chilli and spring onion. Cook, stirring, for 30 seconds or until aromatic.
  4. Add frozen peas until they're on the cusp of warm.
  5. Add the mushrooms and capsicum. Cook for 1 minute or until just tender. Add the broccolini, bok choy and soy sauce. Cook for 1 minute or until tender crisp. Transfer to a bowl. Keep warm.
  6. Heat sesame oil in wok over medium heat. Crack eggs into pan. Swirl to make a thin pancake. Remove, roll, and cut into thin strips.
  7. Add all ingredients and rice back to wok (except eggs) over medium heat to re-warm. Add miso sauce and stir through.
  8. Divide rice among serving bowls. Top with eggs.
Preparation time: 27 minutes (including rice cooking for 27 minutes)
Cooking time: 10 minutes
Serves: 4

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