To combat snacking on random items from my pantry, I often make this simple miso rice as a quick and filling lunch. It comes together in less than 15 minutes and uses ingredients I usually keep stocked in the kitchen.
Typically, I adapt the toppings based on what I have around, like adding a sliced cucumber wakame salad, sautéed spinach, or pickled radish. Just make sure to keep it simple, the quick miso-soy dressing has enough umami and salty flavor to brighten the dish on its own.
See my guide on cooking better rice here. But of course, don't forget the fried egg.
Miso Rice
A quick, simple lunch with steamed jasmine rice, miso dressing, and a fried egg.
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Servings:
Ingredients
- ½ cup jasmine rice
- 1 cup water
- ½ teaspoon kosher salt
- 1 tablespoon white miso
- 2 teaspoon soy sauce
- 1 teaspoon rice vinegar
- ¼ teaspoon toasted sesame oil
- 1 green onion, (thinly sliced lengthwise)
- 1 egg
- toasted sesame seeds and more sesame oil, (for serving)
Instructions
- In a small saucepan, add the rice, water and salt and bring to a boil. Then quickly reduce the heat to low and cover. Let steam for 8 minutes.
- While the rice is steaming, mix together miso, soy sauce, rice vinegar, and sesame oil in a small bowl and set aside. Slice the green onions.
- Heat a non-stick pan and fry an egg to your liking.
- After 8 minutes is up, drain any excess water from the saucepan by holding the lid slightly cracked open. Then cover again and let the rice sit off the heat for a few minutes, this helps the rice continue to cook and fluff up.
- Spoon the rice into a bowl, drizzle the miso-sauce over it and top with the fried egg, green onions, toasted sesame seeds and sesame oil.
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Shannon says
I tried this today. I do like your recipe a lot. I doubled the amount as I wanted to make a full cup of jasmine rice which will allow for leftovers for lunch tomorrow. I like the flavors, I do think that the soy sauce did overpower the Miso taste that I was looking for a little bit. I also added some red pepper to give it some spice and in the future I think I will make it extra spicy with some Korean red pepper paste. But as far as the Miso goes, next time I think that I will add double the amount. I used two tablespoons to my one cup of rice and I think I will do four to make it a little bit more prominent in the flavor profile that I am looking for. But otherwise everything is really well balanced and I really liked this. I'm surprised that there's no other comments on here I hope that other people have tried it and liked it.