Miso Fried Rice
- 0 - 30 Minutes
- Serves 4
- 2 pouches Tilda Fragrant Jasmine Rice
- 2 tbsp canola oil, divided
- 4 eggs, lightly beaten
- 1 tbsp sesame oil
- 1 carrot, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 6 green onions, divided
- 2 tsp minced fresh gingerroot
- 2 cloves garlic, minced
- 1/4 tsp each salt and pepper
- 1/4 cup white miso
- 3 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp sriracha sauce (optional)
Heat rice according to package directions. Let cool completely.
Heat 1 tbsp canola oil in large skillet or wok set over medium heat; cook eggs, stirring, for 2 minutes or until soft curds form. Transfer to plate. Wipe skillet clean with paper towel.
Heat remaining canola and sesame oil in same skillet set over medium-high heat; cook carrot, bell pepper, celery, half of the green onions, ginger, garlic, salt and pepper for 8 to 10 minutes or until vegetables are tender.
Stir in rice. Cook, stirring, for 2 minutes or until rice is well coated. In small bowl, whisk together miso, vinegar and soy sauce; stir into skillet. Cook for 2 to 3 minutes or until rice is steaming hot.
Stir in scrambled eggs. Sprinkle with remaining green onions. Drizzle with sriracha sauce, if desired.