Miso Fried Rice with Crispy Kale & Mushrooms
This umami packed fried rice features caramelized mushrooms, crispy roasted kale, and a savory miso-soy glaze that coats every grain. It’s comforting, earthy, slightly smoky, and loaded with texture. Perfect as a main dish or a hearty side, and ideal for using leftover rice.
⏱️ Time Required
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Crispy Kale
4 cups kale, torn into bite-size pieces
1 tbsp olive oil
Salt & pepper to taste
For the Fried Rice
3 cups cooked rice (day-old works best; jasmine or long grain)
8 oz mushrooms, sliced (shiitake, cremini, or mixed)
1 medium onion, diced
3 cloves garlic, minced
1 tbsp grated ginger
2–3 tbsp oil (sesame or neutral)
2 eggs, lightly beaten (optional)
2 green onions, sliced
Miso Sauce
1 ½ tbsp white miso paste
1 ½ tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp maple syrup or honey
1–2 tbsp water to thin
Instructions
1. Make the crispy kale
1. Preheat oven to 400°F (200°C).
2. Toss kale with olive oil, salt, and pepper.
3. Spread on a sheet pan and bake 8–10 minutes until crisp around the edges.
Watch closely—kale burns fast.
2. Prepare the miso sauce
Whisk miso, soy sauce, vinegar, sesame oil, and maple syrup. Add 1–2 tbsp water until pourable. Set aside.
3. Cook the mushrooms
1. Heat a large skillet or wok over medium-high heat.
2. Add oil, then mushrooms.
3. Cook 5–7 minutes until browned and slightly crisp.
4. Add onion, cook another 3 minutes until softened.
4. Add aromatics
Stir in garlic and ginger for 30 seconds until fragrant.
5. Add the rice
1. Add cooked rice to the skillet.
2. Break it apart with a spatula and stir to combine.
3. Let it sit undisturbed for 1–2 minutes to crisp the bottom.
6. Add the miso sauce
Pour the miso mixture over the rice and toss until fully coated.
Cook another 2–3 minutes to caramelize slightly.
7. Optional: Add eggs
Push rice to the side of the pan.
Add beaten eggs and scramble until cooked, then mix into the rice.
8. Finish
Stir in green onions.
Top each bowl with a handful of crispy kale.
Serve hot!
❓ Frequently asked questions FAQs
Does the rice need to be cold?
Cold, day-old rice gives the best texture, but freshly cooked rice cooled on a tray works too.
Can I add protein?
Absolutely — tofu, tempeh, chicken, shrimp, or edamame work great.
What mushrooms work best?
Shiitake and cremini give the deepest flavor, but anything goes.
Can I air fry the kale?
Yes — 350°F for 4–5 minutes, shaking halfway
Tips for the Best Fried Rice
Don’t overcrowd the mushrooms. Space = browning, not steaming.
Use high heat. It gives that wok-kissed flavor.
Add miso toward the end. Keeps it bright and umami-rich.
Dry your kale well before roasting.
A little crisp on the rice is key — let it sit before stirring.
Nutritional Information
Calories: ~430
Protein: ~12–14 g
Carbs: ~54 g
Fat: ~16 g
Fiber: ~4 g