Japanese Fried Rice
Packed with veggies and full of bold Japanese flavors of miso and mirin, this Japanese fried rice checks all boxes for a comforting weeknight meal.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Sweet Corn
2 1 Whole
Shiitake mushrooms
3 1.5 oz
Carrot (Organic)
4 2 oz
Green cabbage
5 2.5 oz
Green onion
2 1 oz
Protein & more
Edamame
3 1.5 oz
Sesame Seeds
1 0.5 tablespoon
Brown Rice
1 0.5 cup
Pantry items
Peanut Oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Japanese Fried Rice Sauce
White Miso
1 0.5 tablespoon
Mirin
2 1 tablespoon
Sesame oil
2 1 teaspoon
Tonkatsu sauce
1/4 0.125 cup
Water
2 1 tablespoon
Prep ahead (optional)
a. Cut red onion into wedges. b. Peel carrot, halve lengthwise, cut into ¼" thick slices. c. Trim tough stems off shitaake mushrooms; cut thick slices. d. Husk corn, remove kernels from cob. e. Rough chop cabbage. f. Thinly slice green onion.
Instructions
1
Cook the rice:
a. In medium saucepan, over medium-high heat, add 2 cups water (1 cup for 2 person portions) and ½ tsp salt. Cover and bring to a boil.
b. Add brown rice. Stir and reduce heat to medium. Cover and cook until tender, about 30 minutes, draining any remaining water.
Note: The rice should ideally be cooked at least a few hours ahead.
2
Cook fried rice:
a. Heat a wok over medium high heat. Add 2 tbsp peanut oil (or olive oil). Add the red onion (cut into wedges), carrots (peel; slice in half lengthwise; cut into ¼" thick slices), shiitake mushrooms (trim tough stems, thick slices) and corn (husk; remove kernels from cob). Saute for about 3-5 minutes, or until vegetables are lightly charred.
b. Add cooked rice. Cook for 2 minutes or until rice is heated up.
c. Add cabbage (rough chop), edamame and Japanese fried rice sauce. Stir-fry for 2-3 minutes more or until cabbage and edamame are tender.
3
Serve:
a. Heat a small saute pan on medium heat. Add sesame seeds. Toast for a minute or until fragrant. Watch closely.
b. Divide fried rice amongst bowls. Garnish with green onion (thinly slice) and toasted sesame seeds. Enjoy!
Chef's notes
It is recommended to cook the rice a day in advance. Cold rice is much easier to handle as compared to recently cooked rice.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA