Fried rice with vegetables, soy sauce, miso soup and pickles
2 servings
60 minutes
Fried rice with vegetables, soy sauce, miso soup, and pickles is a harmony of flavors in Japanese cuisine. The dish combines tender rice, sautéed mushrooms, tofu, crunchy mini corn, and peas to create a rich texture. Light soy sauce adds zest while airy pieces of egg contribute softness. Miso soup complements the meal with the depth of traditional flavor and pickles refresh with a slight tanginess. This dish reflects the philosophy of Japanese cuisine – a balance of simplicity and sophistication, an ideal blend of umami, sweetness, and freshness. It can be served as a standalone light dish or as part of a full meal. The aroma of sautéed ingredients, creaminess of tofu, and richness of miso make it cozy and warming any time of the year.
1
Cook the rice in boiling water until soft. Drain and rinse under cold water.
- Rice: 150 g
2
Heat the wok over medium heat for 1-2 minutes until it smokes, then add vegetable oil. Add the sliced mushrooms and fry for 2 minutes, then add the diced tofu and cook for 3 minutes until golden brown. Then add corn, peas, and green onions, and warm the vegetables over medium heat. Add rice, salt, and pour in soy sauce. Cook for another 2 minutes.
- Vegetable oil: 4 tablespoons
- Fresh button mushrooms: 14 pieces
- Tofu: 1 piece
- Baby corn: 8 pieces
- Snap peas: 8 pieces
- Spring onion: 4 pieces
- Rice: 150 g
- Salt: 1 teaspoon
- Light soy sauce: 3 tablespoons
3
Pour lightly beaten eggs into the wok and fry until cooked. Divide the mixture into 2 bowls. Heat the miso soup and serve separately, alongside pickles.
- Chicken egg: 2 pieces
- Miso soup: to taste
- Piccalilli / mixed pickles: 25 g
