Miso Fried Rice with Egg and Greens is a healthy balanced meal that’s super easy to whip up and super satisfying. Gluten free and dairy free but full of flavour! A great weeknight dinner.
*NOTE: This recipe first appeared on the blog in August 2015. I’ve just given it a little refresh, re-testing the recipe and adding new photos!
A veggie-packed, flavoursome miso fried rice makes a wonderfully fast weeknight dinner. Although I have specified exact vegetables in the recipe below, you can definitely add in whatever you like to this dish, using the recipe to guide you as to the amounts only! This is one of my favourite recipes for using up leftovers. It’s perfect for when you’ve made a little too much rice, and/or have some veggie bits and pieces sitting in the fridge that need to be jumbled together.
The trick for a killer miso fried rice is to chop all the vegetables into small, evenly-sized pieces so it all cooks thoroughly and at the same time. There’s just so much colour and texture in this dish; not bad for a something so economical!
My favourite part of this recipe is the thin strips of omelette that are studded throughout the dish. It reminds me off all the (not so healthy) fried rice I used to eat when I was little. I’d always try to get all the little eggy bits; so they had to make an appearance in this recipe, too. Plus it adds some extra protein to the dish – you can also top this off with something like grilled chicken or salmon.
Miso Fried Rice With Egg and Greens
- 1 to 1.5 cups cooked rice - I prefer brown but any will do
- 2 eggs
- 1 piece fresh ginger about the size of your thumb
- 1 clove garlic
- 1/2 brown onion
- 1 small capsicum or half a large one
- 1 medium zucchini
- 1 cup broccoli florets
- 2 cups leafy greens e.g. spinach, bok choy, chard
- 1 tbsp miso paste (brown rice miso paste)*
- 2 tsp tamari
- 1 tsp sesame oil
- coconut oil for frying
- salt and pepper to season
- Prep all your veggies and spices before you begin cooking the rice. Peel the ginger and chop into thin batons. Crush the garlic (or finely chop). Slice the onion and capsicum thinly, dice the zucchini and cut the broccoli into small florets (so it cooks quickly).
- Make the seasoning paste. Combine the tamari, miso paste and sesame oil with about 3 tablespoons of water in a small cup and whisk together until smooth. Set aside.
- Make your omelette. Whisk the two eggs together in a bowl with 3 tbsp of water and a pinch of salt and pepper. Heat a large frying pan or wok up and add 1 tsp of coconut oil. When the pan is hot pour in the egg mixture, then gently swill the mixture around so it spreads out thinly, like a crepe. Cook the omelette on one side until almost cooked through, swilling the pan occasionally if needed to distribute the egg mix evenly. When almost cooked, flip and cook briefly on the other side. Slide the omelette out of the pan and set aside.
- Heat up the large frying pan/wok again, and add 2 tsp of coconut oil. Add the ginger, onion and capsicum and stir fry over a moderate-high heat until the onion is translucent.
- Add the garlic, broccoli and the zucchini and continue to cook for 2-3 minutes until starting to soften. If everything starts sticking to the pan/burning, add a few tablespoons of water as well (I usually do).
- Add the leafy greens, cooked rice and the seasoning paste to the pan and continue to cook until the greens are wilted and the rice is nice and hot.
- Remove from the heat. Roll up your omelette and slice it quickly in to thin strips. Add them to the pan/wok and toss them through to warm up. (Reserve a few to decorate the top, if you like).
- Serve the dish immediately. You can garnish it with some sesame seeds, chopped nuts and/or chilli flakes. Add some extra protein too if you like (e.g. chicken or fish).