Miso Fried Rice Recipe
Miso Fried Rice is the perfect accompaniment to almost any dish. With a delicate texture, full of rich and bold umami flavors, it's ideal for soaking up excess sauce, and it adds a wonderful heartiness to a meal.
Prep Time10 minutes mins
Cook Time8 minutes mins
Cooking the Rice20 minutes mins
Total Time37 minutes mins
Course: Side Dish
Cuisine: Asian
Keyword: unique vegan sides, easy rice side dishes
Servings: 4 to 6
Calories: 342kcal
- 2 tablespoons white or light miso paste* (see notes)
- 1½ tablespoons mirin
- 1 tablespoon Furikake
- 2 teaspoons low-sodium soy sauce or Tamari* (see notes)
- 1½ teaspoons chili paste
- 1 teaspoon fresh ginger pulp
- 1 teaspoon minced fresh garlic
- 1 teaspoon granulated sugar
- 4 cups cooked rice (ideally Jasmine)
- approx. 3 tablespoons neutral oil (grapeseed or vegetable)
- 2 tablespoons finely chopped cilantro, washed and dried
Make the sauce. In a large bowl (big enough to hold all of the rice), whisk the miso paste with the mirin, soy sauce, chili paste, Furikake, garlic, ginger and sugar.
Mix and Sauté. Add the cooked rice to the bowl and mix until it's evenly coated with the miso mixture. - Place a large skillet or wok over medium-high heat and coat the bottom with the oil. Once it's hot, add the rice. Cook, stirring occasionally, until it's very aromatic and some of the rice in golden.
Mix in the cilantro and serve!
Nutritional information is only an estimate.
* If you're gluten-free, or cooking for someone who is, be sure to use either Tamari or a gluten-free soy sauce, and gluten-free miso paste (not all of them are).
Calories: 342kcal | Carbohydrates: 52g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 459mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg