Miso Fried Walnut Rice
Serves
6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the sauce:
2 tbsp. olive oil
2 tbsp. sriracha sauce
3 tbsp. tamari sauce
2 cloves garlic, minced
1 tbsp. root ginger, grated
2 tbsp. miso paste
2 tbsp. olive oil
2 tbsp. sriracha sauce
3 tbsp. tamari sauce
2 cloves garlic, minced
1 tbsp. root ginger, grated
2 tbsp. miso paste
For the rice:
17.6 oz. (500g) brown rice
1 cup (120g) walnuts
1 head broccoli, separated into florets
1 tbsp. olive oil
3 oz. (85g) shiitake mushrooms, chopped
1 white onion, chopped
2 tsp. vegan butter
1 tbsp. miso paste
4 spring onion, sliced, garnish
17.6 oz. (500g) brown rice
1 cup (120g) walnuts
1 head broccoli, separated into florets
1 tbsp. olive oil
3 oz. (85g) shiitake mushrooms, chopped
1 white onion, chopped
2 tsp. vegan butter
1 tbsp. miso paste
4 spring onion, sliced, garnish
Nutrition
(Per Serving)
Calories
518
Fats
31 g
Protein
14 g
Carbs
54 g
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
- Cook the rice according to instructions on packaging.
- Combine all the sauce ingredients together in a bowl, whisk to combine and set aside.
- Blitz the walnuts in a blender, just until you have a crumble like texture, be careful not to over-process.
- Place the broccoli florets on the baking sheet and bake in the oven for 7-9 minutes until starting to brown. Remove from the oven and set aside.
- Heat the olive oil in a large pan over medium-high heat, add the mushrooms and onion and cook for 6-7 minutes. Now add in the butter, miso paste and walnuts, stir until combined.
- Next, add in the cooked brown rice and broccoli, reduce the heat to medium and continue cooking for a further 2-3 minutes.
- Finally, add in the sauce and toss everything together. Serve immediately garnished with spring onions.