Description
A savory and deeply flavorful dish featuring golden crispy rice topped with tender mushrooms glazed in a rich miso sauce. Perfect as a comforting main course or a satisfying side.
Ingredients
- 3 cups cooked jasmine or short-grain rice, chilled
- 3 tablespoons olive oil or sesame oil, divided
- 12 oz mushrooms (cremini, shiitake, or oyster), sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons white or yellow miso paste
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Press the chilled rice into an even layer in the skillet. Cook undisturbed for 6–8 minutes until the bottom is golden and crispy.
- Flip sections of the rice carefully and cook the other side until crisp. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the skillet if needed. Sauté the sliced mushrooms until they release moisture and become golden brown.
- Stir in the minced garlic and grated ginger, cooking until fragrant (about 1 minute).
- In a small bowl, whisk together miso paste, soy sauce, rice vinegar, and honey or maple syrup.
- Pour the miso mixture over the mushrooms and simmer for 2–3 minutes until slightly thickened.
- Spoon the miso mushrooms over the crispy rice.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
- Use chilled rice for best crisping results.
- Add baby spinach or bok choy for extra greens.
- For heat, add chili flakes or drizzle chili oil on top.
- Top with a fried egg or crispy tofu for added protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet to restore crispness; avoid over-microwaving.
- Use tamari or gluten-free soy sauce to keep the dish gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 0 mg
