Miso fried rice with shrimp and egg is fast, easy, comforting, and delicious! Bouncy, tender shrimp, soft bits of scrambled egg, and tender rice all mixed together in a miso-based sauce. It's a meal all in itself, but also goes great with miso soup, leafy greens or a side of potstickers! It's so good, you'll be eating your bowl clean!

Ingredients
- Day old cooked rice
- Eggs
- Peeled deveined shrimp
- Chopped green onions
- Miso paste
- Mirin
- Japanese soy sauce
- Dashi granules
- White pepper
Instructions
Pro Tip: Make sure all the ingredients and sauce are prepared before you start cooking! The fried rice comes together very quickly and is literally ready in a few minutes!
If using frozen shrimp, be sure to defrost it completely. If they are not already deveined, score the outside curve of each shrimp and remove and discard the dark vein.
Some shrimp have already been pin-deveined, like the ones I am using. Score the shrimp on the outside curve anyway to get the "butterfly" effect on the shrimp when they cook.
In a small bowl, add the miso paste, mirin, oil, soy sauce, dashi granules, and white pepper and mix well. Set aside.
Heat a skillet or wok over medium-high heat. Add two tablespoons of neutral flavored oil. Add the shrimp and fry until pink and cooked through, about 1 minute. Transfer the cooked shrimp to a dish and set aside.
Add another tablespoon of neutral flavored oil to the pan. Add the scrambled egg and cook it to a soft set and not completely cooked through.
Add the rice and mix with the egg.
Add the sauce mixture and stirfry with the rice and egg to coat.
Add the cooked shrimp, chopped green onion and mix well. Cook for another minute or two to heat through.
Variations
The miso fried rice is so good as it is, but here are some toppings and garnishes to add on extra layers of flavor and texture:
- Extra chopped green onions - Adds some "freshness" to the rice.
- Toasted sesame seeds - Adds a bit of nuttiness.
- Furikake seasoning - My favorite topping for this dish, it adds an extra boost of umami!
- Fried shallots - Buy a jar of fried shallots and sprinkle some over your rice for a bit of crunch and added texture.
- Kewpie mayonnaise - Drizzle on some of this Japanese mayonnaise for some tang .
- Shichimi Togarashi - Sprinkle this chili seasoning for some spice.
Commonly Asked Questions
What can I substitute for the shrimp?
Great substitutes for the shrimp would be Chinese barbecue pork (cha siu), cooked cut up chicken or flaked salmon, or cut-up shiitake mushrooms. I would recommend sticking with items that cook as quickly as shrimp or are already cooked to keep with this recipe being quick to prepare. You can also omit the shrimp completely and keep it as a miso fried rice with egg.
What type of rice do you use?
Fried rice is typically made using long-grain rice. Regular long-grain or jasmine rice are good options. Basmati rice or short-grain rice will not work as well for this recipe.
What if I do not have Japanese soy sauce?
You can use Chinese light soy sauce.
What is a gluten-free substitute for the soy sauce?
Tamari is a perfect substitute for the Japanese soy sauce. You could also use liquid aminos or coconut aminos.
Other Recipes You Might Like
Looking for more easy rice recipes? Try these:
Pairing Suggestions
These are a few of my favorite dishes to serve with miso fried rice:
I also like serving the fried rice with miso soup, a side of pan-fried potstickers, steamed dumplings, or stir-fried Asian leafy greens.
This miso fried rice with shrimp and egg is so delicious and easy to make. It's perfect for lunch or dinner and the recipe can easily be multiplied to feed a crowd. It makes an easy meal all on its own, but also works as a side to complement other dishes. It is one of my favorite comfort meals and I bet it will become one of yours, too!
~ Lisa.
Miso Fried Rice with Shrimp and Egg
Ingredients
Sauce:
- 3 tablespoons miso paste
- 1 ½ tablespoons mirin
- 1 ½ tablespoon Japanese soy sauce (Chinese light soy sauce is okay)
- 1 tablespoon oil
- ½ teaspoon dashi granules
- ¼ teaspoon white pepper
Rice:
- 4 cups cooked rice, preferably a day old
- 2 eggs, beaten
- 150 grams peeled, deveined shrimp
- ¼ cup chopped green onions, plus more for garnishing
Instructions
Have all the ingredients ready because the actual cooking happens quite quickly!
- In a small bowl, add the miso paste, mirin, oil, Japanese soy sauce, dashi granules, and white pepper and mix well. Set aside.
- Heat a skillet or wok over medium-high heat. Add 2 tablespoons of neutral flavored oil.
- Add the shrimp and fry until pink and cooked through, about 1 minute. Transfer the cooked shrimp to a dish and set aside.
- Add another tablespoon of neutral flavored oil to the pan. Add the scrambled egg and cook it to a soft set and not completely cooked through.
- Add the rice and mix with the egg.
- Add the sauce mixture and stirfry with the rice and egg to coat.
- Add the cooked shrimp, chopped green onion and mix well. Cook for another minute or two to heat through.
- Transfer the fried rice to a serving dish or individual bowls. Garnish with more chopped green onion. Serve immediately.
Notes
- Substitute the shrimp with Chinese barbecue pork (cha siu), cooked cut up chicken or flaked salmon, or cut-up shiitake mushrooms. Stick with items that cook as quickly as shrimp or are already cooked to keep with this recipe being quick to prepare. You can also omit the shrimp completely and keep it as a miso fried rice with egg.
- Use regular long-grain or jasmine rice. Basmati rice or short-grain rice will not work as well for this recipe.
- If you do not have Japanese soy sauce, Chinese light soy sauce will work.
- If you are gluten-free, substitute the soy sauce with tamari, liquid aminos, or coconut aminos.
- Store leftover fried rice in a container in the fridge and reheat in the microwave.
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