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Gingery Miso Veggie Fried Rice

A killer way to use leftover rice. Feel free to swap the bok choy for another leafy green, but whenever we do cook with it, we're always reminded of what a delicious vegetable it is! You can bulk this up by adding tofu to the mushrooms at the beginning if you want a heartier one-pan dinner.

Chef's Tip: We'll probably repeat this a few times, but when you make rice for dinner, make twice as much as you'll eat. Then save the rest for intentional leftovers and make fried rice the next day. It works better for fried rice because it's a little dehydrated and crisps up better.


  • Cooking oil

  • 3 scallions, chopped

  • 1-2 cups shiitake mushrooms, thinly sliced

  • Salt

  • 1 head of bok choy, chopped

  • 3-4 cups of leftover rice

  • About ¼ cup of toasted sesame oil

  • Haven's Kitchen Gingery Miso Sauce

  • About ¼ cup toasted sesame seeds


Step 1

Heat a large pan over high heat. Coat with a drizzle of oil, then add the scallions and the mushrooms. Add a pinch of salt, and sauté until the shrooms are tender and starting to crisp. Add the bok choy and cook for another 3 minutes until it's wilted

Step 2

Add the rice, and cook to warm it through; finish with the sesame oil and about 1/4 pouch of Gingery Miso sauce. Stir to combine, then sprinkle on sesame seeds and salt to taste

Gingery Miso

A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…

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Shrimp Salad Wraps

Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping…
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