Miso Fried Rice with Brown Butter, Crispy Kale and Mushrooms
Exploding with flavour and super easy to make, this one bowl meal is hearty, delicious and so satisfying.
Ingredients
- 1/2 lb cremini mushrooms halved
- 3 cups kale chopped
- 1 Tbsp dark soy sauce
- 4 Tbsp olive oil divided
- 3 cups short grain brown rice cooked and cooled
- 3 Tbsp butter
- 2 garlic cloves minced
- 1/4 - 1/2 tsp red pepper flakes
- 1 Tbsp white miso
Instructions
- Heat the oven to 450 degrees.
- Toss the mushrooms and the kale with 2 Tbsp oil and the soy sauce and spread out on a baking sheet.
- Place in the oven for 10 minutes.
- Melt the butter over medium heat in a large skillet. Let it cook until it turns brown and jut as it’s starting to turn, add in the garlic and the red pepper flakes.
- Add in the remaining 2 Tbsp oil and the miso and turn the heat down to low.
- Whisk the butter mixture until well combined.
- Add in the rice and stir until well coated and heated through.
- Remove to a serving dish and top with the kale and mushrooms.
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