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Miso Fried Rice

Updated: Jan 22, 2021

As mentioned in Day 48 of The Challenge

This was a bit of an experiment. We only discovered recently that we can get miso paste here, so suddenly my husband has decided to try using it in everything. The most recent victim (a very willing, tasty one I might add) was fried rice. We also decided that this was the week to introduce shellfish to Little Bit, so shrimp went in to. Feel free to skip the shrimp, or substitute for something else, but it was a worthy addition.


2 c rice (either day old for the best fried rice, or freshly cooked according to packet instructions if you are like me and failed to plan ahead)

2 carrots chopped

half a head of broccoli, cut into florets

1 c peas

1 knob of ginger, grated

Half a head of garlic, minced

3 eggs

10 shrimps

2 tbsp miso paste

1 tbsp oil

1 1/2 tbsp rice wine vinegar

1) Heat oil in a wok and scramble eggs in it. Set aside.

2) Sauté carrots, broccoli, ginger and peas for 5 minutes. Add rice and stir.

3) Mix miso paste with 1 c water and add to the veg and rice. Cook for a couple of minutes, stirring.

4) Add rice wine vinegar and stir, then tuck shrimp into the rice, add eggs. Cook for a further 4-5 minutes, until shrimp are just cooked, then serve.

It came out very tasty, and was greatly enjoyed by all involved (although Little Bit was a tad confused by shrimp to begin with).

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