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

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 2.5 cups of the prepared Japanese Miso Fried Rice with Shiitakes and Vegetables (about half the original recipe). leftover Japanese Miso Fried Rice with Shiitakes and Vegetables

• 2 (8-inch) flour tortillas
• 2 tbsp mayonnaise
• 2 large eggs
• 2 tbsp shredded cheddar or Monterey Jack cheese
• 1 lime wedge (optional)
• 2 tsp neutral oil (vegetable or canola)
• 1 tsp sriracha (or to taste)

Directions

1. Warm the tortillas: stack the 2 tortillas and wrap in a damp paper towel; microwave 20–25 seconds until pliable, or warm 30 seconds per side in a dry skillet over low heat. Keep wrapped to stay soft.
2. Make quick sriracha mayo: in a small bowl whisk 2 tbsp mayonnaise with 1 tsp sriracha; set aside.
3. Heat a 10–12 inch nonstick skillet over medium. Add 1 tsp neutral oil and pour in the beaten 2 eggs; scramble gently until just set but still glossy, about 60–90 seconds. Transfer eggs to a plate.
4. Wipe the skillet, return to medium-high and add remaining 1 tsp oil. Add the reserved 2.5 cups miso fried rice and spread into an even layer. Let sit undisturbed 1–1½ minutes to develop some crisped grains, then toss and cook another 1 minute until hot throughout and slightly crisped in places.
5. Divide the rice into two equal portions (about 1¼ cups each) in the skillet; top each portion with half the scrambled eggs and 1 tbsp shredded cheese. Let cheese melt, 30–45 seconds.
6. Assemble: spread 1 tbsp sriracha mayo down center of each warm tortilla, add the rice-egg-cheese mixture, fold in the sides and roll tightly into burritos. Serve hot with a lime wedge for squeezing (optional).

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