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Miso fried rice with egg

2012 September 29
by Steph Lawrence


When it comes time to writing final papers I am easily distracted. There might be some leftover takeout in the fridge, say, that needs rescuing. Luckily I am nothing if not a committed food-rescuer, so I decided to turn the opportunity into a chance to avoid writing save some leftover rice and make my new favorite go-to meal.

Miso fried rice with egg

    1 cup leftover white rice (preferably it has been in the fridge at least 24 hours)
    1 clove garlic, finely chopped
    1 tsp grated ginger
    1 tsp sesame oil
    1/4 cup finely cubed carrots
    3-4 tbs. soy sauce
    1 tsp red miso paste
    2 eggs
    1 1/2 tbs. chopped scallions

    Heat sesame oil in a heavy bottomed skillet. Add garlic and ginger and saute 2-3 minutes until soft. Add the carrots and saute 5 minutes more, until carrots just start to soften. Add the rice and mix thoroughly. Add soy sauce and cook another 5 minutes. Add miso paste and mix thoroughly. Make a small hole in the rice, leaving some room at the bottom of the skillet, and add one of the eggs to the space. Mix egg and let cook slightly, then mix together with the remainder of the rice. Cook 2-3 minutes more until egg is cooked through.

    While rice finishes, heat another small pan with 1 tsp oil or butter and add remaining egg. Cook to your preference — I like mine fried sunny side up and runny, for this dish.

    Enjoy! And then come help me write my paper.

2 Responses leave one →
  1. romie permalink
    September 29, 2012

    nom nom nom

    we should cook more together again soon!
    also, have you rocked out with some sweet soy (kekap manis) yet?

  2. Shaf permalink
    October 30, 2012

    I made it a bit hotter and added some green onion rings! Also added some small shrimp! Awesome recipe Steph! And super quick too!

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