Japanese

Japanese Miso Fried Rice with Shiitakes and Vegetables

Name: Japanese Miso Fried Rice with Shiitakes and Vegetables
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: ¼ cup low-sodium soy sauce; 2 tsp white miso; 2 tsp rice vinegar; 1 tsp sesame oil; 1 tsp hot or plain honey; 1 tsp mirin; ¼ tsp white pepper; 1 TBSP neutral oil, first use; 1 TBSP neutral oil, divided between eggs and rice; 5 cups cold cooked white rice, preferably day-old; to taste kosher salt and additional white pepper; 1 TBSP unsalted butter, first use; 1 TBSP unsalted butter, final use; 1 carrot, finely diced; 1 cup fresh corn, cut from the cob; 1 small zucchini, cut into ½-inch dice; 4 scallions, sliced; whites and greens separated; 2 cloves garlic, finely minced; 1 tsp fresh ginger, finely grated; 1 cup shelled edamame, thawed; 2 large eggs, beaten; 6 oz. shiitake mushrooms, stems removed and sliced; reserved sliced scallion greens, for folding in and garnish; 1 TBSP toasted sesame seeds; as needed shichimi togarashi, optional

I always found myself working trips to Japan, and one of our layover towns was Narita. We’d land, get showered and head into town for a delicious bowl of something Japanese—and it always came with really good rice. I thought how fun it would be to take Chinese-style fried rice and mix it with Japanese flavors. I’m not sure whether that idea came before or after the three beers I usually had at the karaoke place after dinner, but the thought happened in Japan, and that’s what matters! My version brings miso, shiitake mushrooms and a little mirin to a colorful pan of rice, vegetables and eggs, with butter adding the comforting richness I love. It’s a little memory of Narita brought home to my kitchen.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇯🇵 Japanese

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

Cold rice, crisp-edged shiitakes and colorful vegetables come together under a savory Japanese soy-miso glaze. Butter adds richness while sesame oil, mirin and ginger keep the fried rice aromatic and balanced.

Why These Flavors Work

Miso and soy create deep umami, rice vinegar and mirin balance salt with acidity and sweetness, and butter enriches the crisp rice. Shiitakes reinforce the savory Japanese profile.

Ratings & Reviews

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Miso Fried Rice Breakfast Burrito (2 servings / 2 burritos)

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COOKING MODEJapanese Miso Fried Rice with Shiitakes and Vegetables

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 7

STEP 1

Whisk together the soy sauce, white miso, rice vinegar, sesame oil, honey, mirin and white pepper. Set aside.

STEP 2

Heat a large wok or 12-inch skillet over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon butter. Add the shiitakes in a single layer and stir-fry for 3 to 4 minutes, or until browned and crisp at the edges.

STEP 3

Add the carrot, corn and zucchini and stir-fry for 5 minutes, or until tender. Add the scallion whites, garlic and ginger and stir-fry for 1 minute without burning the garlic. Add the edamame and toss for 1 minute.

STEP 4

Push the vegetables to the side. Add a small amount of the remaining oil in the center, add the eggs and scramble for about 1 minute, or until cooked through. Transfer the egg-and-vegetable mixture to a large bowl.

STEP 5

Add the remaining neutral oil followed by the rice. Spread the rice across the hot surface and leave undisturbed for 1 to 2 minutes before tossing. Continue frying for 3 to 4 minutes, or until crisp in places.

STEP 6

Push the rice aside to expose the hot skillet. Pour the soy-miso mixture onto the exposed surface and let it bubble for a few seconds. Return the vegetables and eggs and mix. Add the remaining tablespoon butter and toss over high heat for 1 to 2 minutes, until hot and glossy.

STEP 7

Season with kosher salt and additional white pepper if needed. Fold in most of the scallion greens. Garnish with sesame seeds, remaining scallion greens and shichimi togarashi if desired.

How to Make Japanese Miso Fried Rice with Shiitakes and Vegetables

Mix the Seasoning

Whisk soy sauce, miso, vinegar, sesame oil, honey, mirin and white pepper.

Crisp the Shiitakes

Brown the mushrooms in oil and butter.

Cook the Vegetables

Stir-fry carrot, corn, zucchini, aromatics and edamame.

Scramble the Eggs

Push vegetables aside, scramble the eggs and transfer everything out.

Crisp the Rice

Fry the cold rice until crisp in places.

Caramelize the Sauce

Pour seasoning onto the exposed hot pan and let it bubble.

Combine and Finish

Return vegetables, add butter, season and garnish.

Recipe Guidance

Storage

Cool promptly and refrigerate in a shallow airtight container within 2 hours. Use within 3 to 4 days.

Reheating

Stir-fry in a lightly oiled hot skillet until steaming and the egg reaches 165°F, or microwave covered with a splash of water.

Make Ahead

Cook and chill the rice 1 day ahead. Chop the vegetables and whisk the seasoning up to 1 day ahead.

Serving Suggestions

Serve hot with sesame seeds, scallion greens and optional shichimi togarashi.

Mary’s Introduction

Why These Flavors Work