We've got great deals on the must-haves of the coming season! Get fashionable handbags, slimming shape wear, chic shawls and more

Siri Daly's Miso Shrimp Stir-Fry with Eggs and Crispy Rice
Miso Shrimp Stir-Fry with Eggs and Crispy Rice
print recipe
Rating:
3.5846155 (65 rated)
Cook time:
Prep time:
Servings:
4

Combining shrimp with miso is one of my favorite pairings, and serving it with tender, stir-fried veggies, lightly scrambled eggs and crispy rice makes a beyond tasty dinner.

Technique tip: For some extra spice, sprinkle red pepper flakes on top.

Ingredients

    • 2 tablespoons soy sauce
    • 1 tablespoon unseasoned rice vinegar
    • 1 tablespoon white miso paste
    • 1/4 cup toasted sesame oil, divided
    • 1 pound raw peeled and deveined large shrimp
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 4 large eggs
    • 1 tablespoon whole milk
    • 1 cup diagonally sliced sugar snap peas
    • 1 cup chopped yellow bell pepper
    • 1 small red onion, cut into wedges
    • 2 teaspoons minced garlic
    • 2 teaspoons finely chopped fresh ginger
    • 2 cups cooked white long-grain rice, chilled
    • 1/4 cup chopped fresh cilantro

Preparation

1. Preheat the oven to 400°F. Combine the soy sauce, vinegar, miso paste and 2 tablespoons of the sesame oil in a small bowl, stirring with a whisk until the miso paste dissolves. Set aside.

2. Place the shrimp in an even layer on a baking sheet. Sprinkle with the salt and black pepper. Bake until they turn pink, about 5 minutes.

3. Combine the eggs and milk in a small bowl, stirring with a whisk. Heat 1 tablespoon of the sesame oil in a wok or large nonstick skillet over high. Add the egg mixture, and cook, stirring occasionally to produce large curds, until almost done, about 1 minute. Remove the eggs from the wok, and chop into 1/4-inch pieces.

4. Add the peas, bell pepper and onion to the wok, and cook, stirring often, until slightly charred, about 3 minutes. Add the garlic and ginger, and cook, stirring often, about 1 minute. Add the soy sauce mixture, bring to a boil, and cook about 1 minute. Transfer to a bowl.

5. Heat the remaining 1 tablespoon sesame oil in the wok. Add the rice, and cook on high, stirring often, until just brown and crispy, 4 to 6 minutes. Add the shrimp, egg and vegetable mixture, and stir to combine. Sprinkle with the cilantro, and serve immediately.

Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

TODAY has affiliate relationships, so we may get a small share of the revenue from your purchases. Items are sold by the retailer, not by TODAY.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Make delicious miso shrimp stir-fry with eggs and crispy rice

Play Video - 3:36