Is it just me or does the idea of using up just about any veggie scraps from the week in a flavorful, ultra customizable recipe sound absolutely fantastic? Well, after tasting this (Light) Wasabi Ginger Fried Rice, you may want to make it on repeat, and not just with your veggie remnants! In the meantime, here is a recipe for fried rice that features Moromi shoyu and miso.

The locally-crafted Shoyu and Shiro Miso (by Bob Florence) really makes a difference adding a beautiful depth of umami, with the perfect saltiness to balance and season this dish. The ginger and wasabi add a bright zing and sharpness. With the addition of fresh produce, the denser and crunchier bits contrasts against the tenderness of the glutinous rice, while the subtle acidity of the vinegar provides extra flavor and tang. The sriracha adds a sweet heat for added flavor and spice. That said, there is a range of complimenting flavors and textures that harmonizes and delights. Because of this, this fried rice recipe is all sorts of satisfying! (But I’ll let you be the judge of that!)

P.S. The veggie measurements are more of a guideline. You can follow this recipe to a T or you can mix and match. I say, the more veggies the merrier! Experiment away!

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Wasabi Ginger Veggie Fried Rice:

SERVES: 6
COOK TIME: 30 MINUTES

INGREDIENTS:

• 3 cups cooked rice
• 3 tbs salted butter (plus extra for a more buttery taste)
• 1.5 cups red onion, diced
• 1.5 cups peas (or edamame)
• 2/3 cup sweet peppers, diced
• 1 cup zucchini, diced
• 1.5 tbs ginger paste (I like take a fresh knob go ginger and grate using a mandolin)
• 2 Tbs garlic, minced
• 3 Tbs shoyu
• 3 Tbs sweet rice vinegar (for a subtle tang)
• 1.5 Tbs white miso paste / shiro miso
• 1/2 cup fried shallots
• 2 tsp wasabi (not the horseradish wannabe)
• 3 Tbs Sriracha (more/less to heat preference)
• 1 Tbs toasted sesame oil

Garnish:

• 2 Tbs Scallions
• Slivered radishes
• Sliced jalapeños
• 2 Tbs Cilantro
• 3 Tbs Microgreens
• Furikake

1. In a large skillet, add the butter and onions, ginger and bring to medium heat. Sauté for about 10 minutes or until softened and begins to brown.
2. Next, add the peas, peppers, and carrots. Cook for another 6-9 minutes.
3. Add the garlic and cook until fragrant, then add in the rice.
4. Add remaining ingredients and gently mix until combined. Season to preference then allow the fried rice to sit still for a few minutes to allow it to brown in the pan a bit (about 3 minutes).
5. Give another stir, then remove from heat. Garnish to preference and serve.
6. Enjoy!

FOR MORE DELICIOUS RECIPES TO CREATE OR PAIR ALONGSIDE, VISIT THE KITCHEN JOURNAL.

TO READ THE INTERVIEW WITH BOB FLORENCE AND HIS HAND-CRAFTED SHOYU BUSINESS: MOROMI CLICK HERE.