Stir-Fried Black Rice with Miso-Roasted Carrots & Tokyo Turnips

Stir-Fried Black Rice

with Miso-Roasted Carrots & Tokyo Turnips

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 665 Cals/serving

This dish owes its incredible depth of flavor to the sauce, which we’re using both to roast the vegetables and to finish the dish. It’s made with soy sauce, sesame oil, mirin and sweet white miso paste. In the oven, the natural sugars of the mirin and miso paste caramelize, enhancing the natural sweetness of the carrots. The complex, savory-sweet sauce also works its magic on the Tokyo turnips, a mild and juicy variety we’ve sourced specially for this recipe.

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Stir-Fried Black Rice with Miso-Roasted Carrots & Tokyo Turnips
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Cook the rice:
1 Cook the rice:

Heat a large pot of salted water to boiling on high. Once boiling, add the rice and cook 27 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, preheat the oven to 450°F. Wash and dry the fresh produce. Crack the eggs into a medium bowl; beat until smooth. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut off and discard the ends of the gai lan stems; roughly chop the gai lan. Cut the carrots into ½-inch-thick rounds. Trim off and discard the stem ends of the turnips; medium dice the turnips. Peel and mince the ginger. In a medium bowl, combine the mirin, soy sauce, sesame oil and miso paste.

Roast the carrots & turnips:
3 Roast the carrots & turnips:

While the rice continues to cook, place the carrots and turnips on a sheet pan. Drizzle with half the mirin-miso mixture; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until browned and tender.

Cook the aromatics & gai lan:
4 Cook the aromatics & gai lan:

Once the carrots and turnips have roasted for about 15 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the white bottoms of the scallions and ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the gai lan. Cook, stirring frequently, 2 to 3 minutes, or until wilted.

Add the eggs & roasted vegetables:
5 Add the eggs & roasted vegetables:

Add the eggs and roasted carrots and turnips to the pan of aromatics and gai lan. Cook, stirring frequently, 30 seconds to 1 minute, or until the eggs are cooked through.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked rice and remaining mirin-miso mixture to the pan of eggs and vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through; season with salt and pepper to taste. Divide the finished rice between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

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Cook the rice:
1 Cook the rice:

Heat a large pot of salted water to boiling on high. Once boiling, add the rice and cook 27 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside.

2 Prepare the ingredients:

While the rice cooks, preheat the oven to 450°F. Wash and dry the fresh produce. Crack the eggs into a medium bowl; beat until smooth. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut off and discard the ends of the gai lan stems; roughly chop the gai lan. Cut the carrots into ½-inch-thick rounds. Trim off and discard the stem ends of the turnips; medium dice the turnips. Peel and mince the ginger. In a medium bowl, combine the mirin, soy sauce, sesame oil and miso paste.

Prepare the ingredients:
Roast the carrots & turnips:
3 Roast the carrots & turnips:

While the rice continues to cook, place the carrots and turnips on a sheet pan. Drizzle with half the mirin-miso mixture; toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until browned and tender.

4 Cook the aromatics & gai lan:

Once the carrots and turnips have roasted for about 15 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the white bottoms of the scallions and ginger; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the gai lan. Cook, stirring frequently, 2 to 3 minutes, or until wilted.

Cook the aromatics & gai lan:
Add the eggs & roasted vegetables:
5 Add the eggs & roasted vegetables:

Add the eggs and roasted carrots and turnips to the pan of aromatics and gai lan. Cook, stirring frequently, 30 seconds to 1 minute, or until the eggs are cooked through.

6 Finish & plate your dish:

Add the cooked rice and remaining mirin-miso mixture to the pan of eggs and vegetables. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through; season with salt and pepper to taste. Divide the finished rice between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Finish & plate your dish: