MiSOgood Vegan Fried Rice
MiSOgood Fried Rice
1 Tablespoon Toasted Sesame Oil
1 Tablespoon Olive Oil
1 Medium Carrot, Peeled and Finely Diced
4 Cloves Garlic, Minced
1/2 Inch Fresh Ginger, Peeled and Minced
6 Dried and Rehydrated Shiitake Mushroom Caps, Soaking Liquid Reserved, Roughly Chopped
7 - 8 Ounces Baked Tofu, Finely Diced
1 Red Bell Pepper, Seeded and Diced
3 Cups Cooked Brown Rice
3 Tablespoons Brown Rice MiSo Good
1/4 Teaspoon Ground White Pepper
1/2 Cup Frozen Peas
2 Scallions, Thinly Sliced
Set a wok or large skillet over high heat and add the sesame oil and olive oil. Once simmering, add the carrot, garlic, and ginger and saute for 30 seconds, until aromatic. Quickly add in the shiitake mushrooms and tofu. Cook for 3 - 4 minutes, stirring frequently, to lightly caramelize the edges. Add splashes of the reserved soaking liquid, as needed, to prevent it from sticking to the pan.
Add the bell pepper and let cook for 1 minutes before adding the rice. Use your spatula to break it up, then drizzle with miso and season with white pepper.
Toss to combine and stir frequently for 2 - 3 minutes, until the rice begins to brown and crisp on the bottom. Add the peas, stirring to incorporate and thaw. Sprinkle in the scallions, tossing to combine, and serve hot.
Makes 3 - 4 Servings
Notes: If you'd prefer a spicy version, add 1 - 3 tablespoons of your favorite hot sauce. Gochujang, sriracha, or chili crisp work best in this dish.
1 Tablespoon Toasted Sesame Oil
1 Tablespoon Olive Oil
1 Medium Carrot, Peeled and Finely Diced
4 Cloves Garlic, Minced
1/2 Inch Fresh Ginger, Peeled and Minced
6 Dried and Rehydrated Shiitake Mushroom Caps, Soaking Liquid Reserved, Roughly Chopped
7 - 8 Ounces Baked Tofu, Finely Diced
1 Red Bell Pepper, Seeded and Diced
3 Cups Cooked Brown Rice
3 Tablespoons Brown Rice MiSo Good
1/4 Teaspoon Ground White Pepper
1/2 Cup Frozen Peas
2 Scallions, Thinly Sliced
Set a wok or large skillet over high heat and add the sesame oil and olive oil. Once simmering, add the carrot, garlic, and ginger and saute for 30 seconds, until aromatic. Quickly add in the shiitake mushrooms and tofu. Cook for 3 - 4 minutes, stirring frequently, to lightly caramelize the edges. Add splashes of the reserved soaking liquid, as needed, to prevent it from sticking to the pan.
Add the bell pepper and let cook for 1 minutes before adding the rice. Use your spatula to break it up, then drizzle with miso and season with white pepper.
Toss to combine and stir frequently for 2 - 3 minutes, until the rice begins to brown and crisp on the bottom. Add the peas, stirring to incorporate and thaw. Sprinkle in the scallions, tossing to combine, and serve hot.
Makes 3 - 4 Servings
Notes: If you'd prefer a spicy version, add 1 - 3 tablespoons of your favorite hot sauce. Gochujang, sriracha, or chili crisp work best in this dish.