Miso Fried Rice with Shrimp and Egg
Miso fried rice with shrimp and egg is fast, easy, comforting, and delicious! Bouncy, tender shrimp, soft bits of scrambled egg, and tender rice all mixed together in a miso-based sauce. It's a meal all in itself, but also goes great with miso soup, leafy greens or a side of potstickers! It's so good, you'll be eating your bowl clean!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons miso paste
- 1 1/2 tablespoons mirin
- 1 1/2 tablespoon Japanese soy sauce ((Chinese light soy sauce is okay))
- 1 tablespoon oil
- 1/2 teaspoon dashi granules
- 1/4 teaspoon white pepper
- 4 cups cooked rice, (preferably a day old)
- 2 eggs, (beaten)
- 150 grams peeled, deveined shrimp
- 1/4 cup chopped green onions, (plus more for garnishing)
- Furikake seasoning
- Shichimi Togarashi
- Toasted sesame seeds
- Fried shallots
- Kewpie mayonnaise
Instructions
- 1
In a small bowl, add the miso paste, mirin, oil, Japanese soy sauce, dashi granules, and white pepper and mix well. Set aside.
- 2
Heat a skillet or wok over medium-high heat. Add 2 tablespoons of neutral flavored oil.
- 3
Add the shrimp and fry until pink and cooked through, about 1 minute. Transfer the cooked shrimp to a dish and set aside.
- 4
Add another tablespoon of neutral flavored oil to the pan. Add the scrambled egg and cook it to a soft set and not completely cooked through.
- 5
Add the rice and mix with the egg.
- 6
Add the sauce mixture and stirfry with the rice and egg to coat.
- 7
Add the cooked shrimp, chopped green onion and mix well. Cook for another minute or two to heat through.
- 8
Transfer the fried rice to a serving dish or individual bowls. Garnish with more chopped green onion. Serve immediately.