Skip the takeout and make your own delicious fried rice right at home with white miso and Sriracha for a flavor twist on your favorite takeout meal.
Cook 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.
Add leftover sliced chicken, steak or pork to fried rice if desired.
Refrigerated leftover rice works great in this recipe.
Breakout your wok or large frying pan and get ready to enjoy your favorite fried rice recipe yet! This flavorful Miso Fried Rice features a tasty twist including white miso and a touch of Sriracha. Enjoy it as is for a great vegetarian meal or add cooked and diced chicken, steak, or pork for a hearty and protein-filled option. Make sure to also try some of our other fried rice favorites like this Thai Fried Rice with Pineapple or this tasty Bacon Fried Rice.
For the best possible fried rice every time, use cold, leftover cooked rice. Refrigerating the rice overnight makes the grains firm meaning they separate when cooked making it less likely that you end up with mushy fried rice. Want more tips? Make sure to check out our guide to making restaurant-style fried rice!
To really enhance the restaurant feel of your meal, prepare a delicious homemade rice pudding for dessert.
A traditional Japanese seasoning, miso is a thick and textured paste made from fermented soybeans with salt and kōji and sometimes rice, barley, seaweed, and wheat. It varies in color from a pale brown similar to peanut butter to a deep brownish-red. The longer the fermentation process, the darker the color and the stronger the flavor will be.
Miso typically comes in 4 varieties: white, yellow, red, and awase. The mildest is white miso with a slightly sweet and smooth flavor making it perfect for soups, dressings, and marinades for fish. Yellow miso is earthier, more acidic. It’s sweeter than red miso and much less salty making it a great all-purpose miso. Red miso is salty with a slightly bitter and pungent flavor making it great for hearty soups and marinades for meat and poultry. Awase is a mix of both white and red miso making it a versatile option.