Vegan Japanese fried rice

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Vegan Japanese fried rice

  • 0:20 Prep
  • 0:10 Cook
  • 4 Servings

Ingredients

  • 1 tablespoon white miso paste
  • 2 tablespoons cooking sake
  • 1/4 cup tonkatsu sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon peanut oil
  • 1 brown onion, cut into wedges
  • 1 carrot, halved lengthways, sliced diagonally
  • 100g fresh shiitake mushrooms, stems trimmed
  • 425g can baby corn, drained, halved lengthways
  • 5 cups cold cooked medium-grain rice (see notes)
  • 2 cups chopped Chinese cabbage
  • 100g frozen edamame, thawed, podded
  • 1/4 cup drained pickled ginger
  • 10g packet sea salt seaweed snack, crushed
  • 2 green onions, thinly sliced diagonally
  • 1 teaspoon sesame seeds, toasted

Method

  • 1
    Whisk miso paste, sake, tonkatsu sauce, sesame oil and 2 tablespoons water in a medium jug. Set aside.
  • 2
    Heat a wok or large saucepan over medium-high heat. Add peanut oil. Swirl to coat. Add brown onion, carrot, mushrooms and corn. Stir-fry for 5 minutes or until vegetables are lightly charred.
  • 3
    Add rice. Stir-fry for 2 minutes or until rice is heated through. Add cabbage, edamame and reserved miso mixture. Stir-fry for 2 minutes or until cabbage and edamame are just tender.
  • 4
    Serve fried rice topped with pickled ginger, seaweed, green onion and sesame seeds.

Source: taste.com.au

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