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Vegan Japanese fried rice
Vegan Japanese fried rice
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Quick and delicious vegan hibachi fried rice, perfect for busy weeknights. Use day-old rice for best results.
Ingredients:
  • 24.00 gm white miso paste
  • 40.00 ml cooking sake
  • 62.50 ml tonkatsu sauce
  • 2 tsp sesame 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
  • 1000.00 gm cold cooked medium-grain rice (see notes)
  • 500.00 ml chopped Chinese cabbage
  • 100g frozen edamame, thawed, podded
  • 62.50 ml drained pickled ginger
  • 10g packet sea salt seaweed snack, crushed
  • 2 green onions, thinly sliced diagonally
  • 3.00 gm sesame seeds, toasted
Instructions:
  • In a medium jug, combine miso paste, sake, tonkatsu sauce, sesame oil, and 2 tablespoons of water. Whisk until smooth and set aside.
  • Heat a wok or large saucepan over medium-high heat, then add peanut oil and swirl to coat the pan. Add brown onion, carrot, mushrooms, and corn, and stir-fry for 5 minutes until vegetables are lightly charred.
  • Add the rice and stir-fry for 2 minutes until heated through. Then, add the cabbage, edamame, and the reserved miso mixture, and stir-fry for another 2 minutes until the vegetables are just tender.
  • Top your flavorful fried rice with a colorful mix of pickled ginger, seaweed, green onion, and sesame seeds for a delightful finishing touch.

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