fusion

Tandoori Miso Egg Fried Rice with Peas and Scallions

Name: Tandoori Miso Egg Fried Rice with Peas and Scallions
Yield: 1 serving
Cuisine: fusion
Ingredients: 240 g cooked long grain rice, chilled; 100 g large eggs; 10 g white miso paste; 5 g tandoori spice blend; 12 g vegetable oil; 90 g frozen peas; 10 g soy sauce; 20 g scallions, thinly sliced; 10 g lime juice

This stir-fried dish pairs cooked long grain rice, chilled with large eggs, white miso paste and tandoori spice blend. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

27 g Protein

86 g Carbohydrates

23 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

240g cooked long grain rice, chilled 312 kcal
2 piece (100g) large eggs 143 kcal
10g white miso paste 20 kcal
5g tandoori spice blend 6 kcal
12g vegetable oil 106 kcal
90g frozen peas 73 kcal
10g soy sauce 7 kcal
20g scallions, thinly sliced 7 kcal
10g lime juice 3 kcal

Cooking instructions

cooked long grain rice
Cook rice ahead if needed; cold rice works best. Break up any clumps.
large eggswhite miso pastetandoori spice blend
Whisk eggs with miso paste and tandoori spice blend until smooth.
vegetable oilfrozen peas
Heat vegetable oil in a wok or large skillet over medium-high. Add peas and cook 1 minute.
cooked long grain rice
Add rice and stir-fry 3 to 4 minutes until hot and lightly toasted.
cooked long grain ricelarge eggs
Push rice to the side, add egg mixture, scramble until just set, then toss everything together.
soy saucescallions
Finish with soy sauce and scallions. Taste and adjust seasoning.