Miso Stir-Fry

Serves 6

With miso as a probiotic powerhouse, and a perfect combination of veggies and protein, this health supportive comfort food keeps your tummy happy for hours!

  • 2 cups brown rice, 4 cups water
  • 2 tablespoons coconut oil
  • 2 eggs, 2 egg whites
  • 2 tablespoons tamari
  • 1 medium onion, small dice
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 1 medium sized carrot, matchstick
  • 1 medium bell pepper, diamonds
  • 1 medium zucchini, cut on a bias
  • 1 cup shredded green cabbage
  • 3 celery ribs, bias
  • Basil, chiffonade
  • 2 tablespoons mellow miso
  • ¼ cup tamari (soy sauce)
  • 2 tablespoons rice vinegar
  • ¼ cup Ginger Juice

For Fried Rice

  1. Add 2 cups brown rice to 4 cups cold water.
  2. Bring rice to a boil then cover and lower heat to a simmer.
  3. Let cook about 20 minutes, or until rice is tender and the water is gone.
  4. In a large skillet, heat 1 tablespoon coconut oil
  5. Add rice, eggs, and tamari and cook through until eggs are done. Set aside.

For Stirfry

  1. In heated wok or large skillet, heat 1 tbsp oil
  2. Add onion and caramelize
  3. Add minced ginger and garlic, carrot, pepper, zucchini, cabbage, and celery and sauté.
  4. In a small bowl or blender, mix miso, tamari, vinegar, and ginger juice and pour into cooking veggies.
  5. Remove veggies from heat after 5-7 minutes (veggies should still be crunchy).
  6. Serve over brown fried rice.

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