Miso Fried Rice with Tofu
- Rice, uncooked white or brown - 1 1/4 cup
- Tofu, extra firm (vacuum packed preferable) - 16 oz, 1" /2.5cm cubes
- Carrots - 8 oz, chopped
- Garlic - 2 cloves, chopped
- Green onions - 2 stalks, chopped
- Peas, frozen or canned - 1 cup
- Eggs - 4
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Miso, any type - 1 tsp
- Vinegar, rice - 1 tsp
- Lemon juice - 1 tsp
- Hot sauce (opt) - for serving
- Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead).
- Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5cm cubes. (Can be done 1 day ahead)
- Carrots / Garlic - Prep as directed and store separately. (Can be done up to 4 days ahead)
- Green onions - Chop green onions. (Can be done up to 2 days ahead)
- Peas - If using frozen peas, defrost. If using canned peas, drain and rinse.
- Eggs - Whisk eggs.
- Heat a wok over medium-high heat. Add first part of oil and then tofu to heated oil. Saute until tofu is golden brown, seasoning with some salt as it cooks. When tofu is brown on all sides, set aside and return wok to heat.
- Add second part of oil and then carrots to heated wok. Saute until carrots are golden brown and tender, 3 to 5 minutes (note: if you have a lid that will cover the wok, place the lid on top to speed cooking).
- While carrots are cooking, combine soy sauce, miso and vinegar and set aside.
- Return to carrots and add garlic. Saute for 1 minute. Add rice and soy sauce mixture and stir to combine. Let rice sit, without stirring, for a minute to brown slightly on the bottom of the pan. Move rice to the sides of the wok and pour eggs into the 'donut' hole in the center. Scramble eggs until cooked through.
- Stir in peas and lemon juice.
- Divide rice between serving bowls and top each portion with green onions. Season with some extra soy sauce and hot sauce, if you'd like. Enjoy!
So very good.0 Helpful
Super yummy0 Helpful
My husband and I have a favorite go-to fried rice recipe. Since the reviews were mixed, I basically combined that with this one, which means I took alot of liberties. I would recommend using a wok on this one...definitely helps with the egg cooking part. My Changes: I used smoked sausage instead of prosciutto and used shredded carrots (they were already on hand). I added garlic and onions and doubled the sauce. Unfortunately I had run out of rice vinegar and miso, so I only used fish sauce and soy sauce. Overall I think it was an improvement on our original recipe! I will do it this way from now on :)0 Helpful
Used Tamari rather than miso and bacon rather than prosciutto. It was tasty. We questioned whether it was filling enough.0 Helpful
I feel like it needs something. The flavor is good but feels somehow unbalanced.0 Helpful
Left out the prosciutto; still delish!0 Helpful