Having go-to ways to use up leftover rice is always useful, and this miso tonkatsu fried rice is my new favourite. It’s so simple but so delicious, and is a great way to get lots of veggies into your dinner. You can get it on the table in to time too!
I tweaked a recipe from Taste
Ingredients List
- 4 cups cooked rice
- 2tbs white miso paste
- 3tbs cooking sake
- 1/3 cup tonkatsu sauce
- 3tsp sesame oil
- Brown onion
- 2 carrots
- 150g shiitake mushrooms
- Can baby corn spears
- Quarter napa cabbage
- 100g edamame
- Pickled ginger
- Dried seaweed
- 3 spring onions
- Sesame seeds
Steps
- Have the pre-cooked rice set aside and ready to go
- Whisk together the miso paste, sake, tonkatsu sauce and sesame oil and set aside
- Cut the onion into wedges and slice the carrots diagonally
- Roughly chop the mushrooms and slice the corn in half lengthwise
- Heat some oil in a large frypan and then cook the onion, carrot, mushroom and corn until lightly charred
- Add the rice and stir to combine and cook until heated through
- Chop the cabbage and thaw the edamame, if frozen
- Add both to the pan with the miso sauce and toss to combine. Cook for 2 minutes or until heated through
- Serve with pickled ginger, sliced spring onions, dried seaweed and sesame seeds
So much goodness in this miso tonkatsu fried rice! As with all fried rice, it definitely works best with previously cooked and cooled rice – and both white and brown will work. I love how many different vegetables are in this too, it somehow simultaneously feels like a takeaway dinner and pretty healthy which is a winning combo!
I love the amount of kalamata olive oil flavour packed into the sauce, and the pickled ginger and seaweed on top are definitely worth including too. So delicious, and so handy that all those ingredients are easy to pick up (and keep well too!). Japanese flavours are one of my absolute favourites so I’m very happy to have this miso tonkatsu fried rice in my dinner rotation!
Who wants to add this miso tonkatsu fried rice to their meal plan this week?
Share the Love
I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!