Vegan Miso Butter Fried Rice: 25-Minute Skillet Dinner
By Miles Carr
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Level
Easy
Vegan miso butter fried rice takes 25 minutes to make in a single pan with leftover cold rice. Miso and vegan butter provide salty and savory flavors to the fried rice. Vegetables are slightly crunchy: carrots, peas, corn, and scallions. This recipe makes four main-course servings. I like the corn here.
I cook in a wide, shallow skillet or wok, using a spatula to spread the rice out and prevent clumping, cooking it an additional 2 to 3 minutes to toast it before adding sauce; some dry-looking edges in the pan are likely. A heavy skillet is best for weekday cooking because you can move the rice around when you turn it.
The miso butter is put in a dent in the center of the rice. Allow time for the miso butter to melt before folding so that all the rice can absorb the miso butter. Season the cooked rice with soy sauce at the end of cooking. Add chopped scallion greens to the rice at the end of cooking to retain some bite. Ensure that all the miso butter is melted. Individual rice grains will be coated with sauce.
Fry rice and serve with fresh green scallion tops. Garnish with sesame seeds or red chili oil, if you like. Other garnishes include cilantro; my favorite is sesame seeds. Add more heat with 1 teaspoon sriracha or a pinch of red pepper flakes mixed into the miso butter.
Why you'll love this recipe
- 1Made in 25 minutes, including mincing ingredients; skillet cooking time only, no simmering needed at end.
- 2One skillet is used to cook the rice, and one spatula is used to break up rice clumps. No special cooking tools are required to prepare fried rice.
- 3Frozen vegetables can be put into the pan without preparation. Cutting isn't required.
- 4White miso and butter substitute create a salty coating when added to the pan and cooked.
- 5Four servings can be prepared from pantry ingredients. No saucepans or baking sheets are needed for the most common way to prepare this dish.
- 6Soy sauce is added near the end and doesn't need a marinade.
Ingredients
- •4 cups cooked rice (chilled day-old, jasmine or basmati recommended)
- •3 tbsp vegan butter (softened)
- •2 tbsp white miso paste (shiro miso)
- •1 tbsp toasted sesame oil
- •2 tbsp soy sauce (or tamari)
- •3 cloves garlic (minced)
- •1 tbsp fresh ginger (grated)
- •1 cup frozen vegetable mix (carrots, peas, and corn)
- •3 scallions (thinly sliced, white and green parts separated)
Instructions
- 1
Mix the softened vegan butter and white miso paste in a small bowl until smooth. Set aside.
- 2
Heat a large skillet or wok over medium-high heat. Add the sesame oil, then add the white scallion parts, garlic, and ginger. Sauté for about 30 seconds until fragrant.
- 3
Add the frozen vegetable mix and stir-fry for 3-4 minutes until crisp-tender.
- 4
Add the day-old rice. Break up any clumps with a spatula and stir-fry for 2-3 minutes, letting the rice toast slightly.
- 5
Make a well in the center of the rice and add the miso butter mixture. Let it melt completely, then stir until the rice and vegetables are evenly coated.
- 6
Drizzle in the soy sauce and stir to combine. Cook for another minute, then stir in the green scallion parts. Serve immediately.
FAQ
Nutrition (per serving)
380
Calories
Reviews
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