Miso Fried Rice
Miso Fried Rice is a nourishing, budget-friendly, and a flavorful one pot meal that is perfect to make use of any leftover veggies or rice (or your favorite grain) you have on hand to give them a new life. It’s a perfect dish for lunch, dinner or a pleasing crowd!
Ingredients:
for the mixed rice and quinoa
400g jasmine rice
250g quinoa
300g dry red pinto beans
125ml red pinto bean stock* ( it could be more or less)
755ml water
½ tsp coarse sea salt
for the Miso Fried Rice:
3 tbsp extra virgin olive oil
2 tsp ground coriander seed
1 ¼ tsp coarse sea salt
1 ½ tsp ground black pepper
1 ½ tsp crushed red pepper flakes
1 ½ tbsps sesame seeds
75g Red Miso paste
110g white onions, sliced
5 garlic cloves, sliced
10g freshly grated turmeric
1380g mixed rice and quinoa
690g boiled pinto beans
175g carrots, julienned
275g frozen green peas
55g green onions (scallions), sliced
15g parsley, freshly chopped
for the roasted plantains:
3 - 4 ripe plantains
drizzle of extra virgin olive oil
dusting of cinnamon powder
sprinkling of crushed sea salt
Directions:
Part 1
Prepare the dry red pinto beans by sorting through them to remove any rotten bits or stones if present. Wash, drain and add them to a clean stock pot with water about 6 to 8 inches above the level of the beans and let them soak overnight or at least 8 to 12 hours.
On the next day, drain the water from the beans and replace with fresh water until about 5 to 6inches above the level of the beans. Bring to a boil and cook for 40 - 50 minutes until the beans are soft and the water has reduced greatly as well as thickened. Add in a sprinkle of coarse sea salt at about half-way through to season the beans.
Once the red pinto beans have cooked through, drain them using a slotted spoon to save the red pinto bean stock. Allow the beans to cool down before storing them in the refrigerator.
Add the rice and quinoa to a clean bowl and wash the grains with fresh water a few times until the water runs clear.
Add the grains to the bean stock together with fresh water and some salt.
Bring to a boil on high heat, then reduce the heat to low and continue cooking the grains until they are soft and fluffy. This would take about 18 to 22 minutes.
Once the grains are cooked, store in a large glass container then allow to cool down completely before storing it in the refrigerator.
Cooling the grains is essential to making the fried rice so that the grains gain a better and drier texture compared to using freshly cooked grains which tend to be sticky or mushy.
Part 2
To a cast-iron skillet or a wok on medium-high heat, add in the olive oil, ground coriander seed, coarse sea salt, ground black pepper, crushed red pepper flakes and sesame seeds.
Stir the spices and toast them for 3 to 5 minutes until the sesame seeds start to pop and the aroma of the spices intensify.
Next, add in the sliced white onions, sliced garlic cloves and grated turmeric. Stir and sauté for another 3 minutes. Then add in the red miso paste and fold the aromatics into the paste until well combined.
Gently add in the cold mixed grains and pinto beans and fold in well until thoroughly coated with the aromatics. Cook for about 3 to 4 minutes then add in the julienned carrots, frozen peas, green onions and chopped parsley. Stir in very well, taste to adjust heat and turn off the heat source.
While the Miso Fried Rice is still hot, make some roasted plantains.
Preheat your oven to 400˚F.
Peel the plantains and cut each one at a diagonal into ½ inch slices. Transfer the slices to a parchment-lined baking sheet and season with a drizzle of extra virgin olive oil, a dusting of cinnamon powder and a light sprinkling of crushed sea salt.
Using your hands, rub the seasoning into the plantain slices and spread out the slices so they all lay flat on the lined baking sheet.
Bake the plantains for 25 to 30 minutes until they turn golden and fragrant.
Serve the Miso Fried Rice with the roasted plantains and a sprinkle of freshly chopped parsley or green onions for freshness.
