Miso egg-fried rice  

• 6 T canola oil
• 1 onion, finely chopped
• 1 carrot, peeled and finely diced
• 75 g spring onion, sliced, plus extra for serving
• 1 baby cabbage, chopped
• 100 g Tenderstem broccoli, roughly chopped
• 3 T water
• 2 T Miso Tasty red miso paste
• 3 eggs, beaten
• 500 g day-old cooked basmati rice
• Salt and white pepper, to taste
• ½ cup frozen peas

 1. Heat a wok over a high heat. Add the oil and fry the onion, spring onion and cabbage for a few minutes. Add the broccoli and carrot with a splash of water to allow the vegetables to steam for 3–5 minutes.

2. Mix the miso and water to form a smooth paste. Pour ¾ over the vegetables.

3. If using prawns, add them to the pan and cook until pink. Remove the vegetables and prawns from the pan.

4. Heat a little more oil in the wok and add the beaten eggs. Using chopsticks, stir until almost cooked. Add the cooked rice, vegetables, prawns and frozen peas and stir through. Turn off the heat.

5. Serve the rice with a crispy fried egg, sliced spring onions, toasted sesame seeds and a drizzle of the remaining miso sauce.

Videography: Romy Wilson
Photography: Shavan Rahim
Production: Jacqueline Burgess
Food assistant: Bianca Jones

You don’t need to master Japanese cooking to get miso right. The Miso Tasty range does the hard work for you. Use a little in your favourite recipes, try one of our ideas above, or build a whole meal around it. Either way, you’ll end up with something delicious.

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