It was just me and the kids for this particular night and they love a dinner like this, though so would my husband. Adding miso to the cooking water for the rice just adds another lovely layer of flavour. A crispy egg on top and some greens with soy balance the meal and the slightly spicy sriricha tahini sauce adds a little spice and creaminess. If you usually cook more rice for 4 people than what’s below, please adjust to suit.
If you don’t like Tahini because it’s bitter, do look for a good brand. There are a heap made in NZ now and they are creamy and delicious.
I had the leftovers of the rice the next day with fresh baby kale, leftover chicken and a dollop of romesco. Really good!
1 T butter and 1 T olive oil
1 T finely grated fresh ginger
1.5 cups medium grain brown rice, rinsed ( I used Sun Gold brand from supermarket)
2-3 T white miso
2 1/4 cup water
1 spring onion, sliced (optional)
6 T toasted sesame seeds
Greens - I used bok choy and gai lan
Heat the butter and oil in a medium pot, add the ginger and sizzle until fragrant, don’t let it brown too much and then add the rinsed rice. Stir to coat. Mix the miso with water until dissolved and then add into the rice. Bring to the boil, then turn down to a simmer put a lid on. Cook for about 20-25 minutes on low. Fluff and then leave to steam for 10-15 minutes until fully cooked.
Add sliced spring onions if using and half the toasted sesame.
Cook the crispy eggs by heating some oil in a heavy bottomed pan and frying the eggs on a medium heat, add a lid to finish cooking the top towards the end. Season.
Keep the eggs warm, while you add the greens to the same pan, stir fry for a minute before adding a splash of soy and a little water to steam them through.
Serve the crispy egg on the rice with a side of greens. Top with extra sesame and the sriracha tahini dressing. Simple but yum.
Sriracha tahini dressing
4 T tahini - I really like Forty Theives
2-4 T water - start with 2 but you may need extra depending on taste.
2 T lemon juice
1 T sriracha hot sauce or more to taste
1 T white miso
Salt to taste
Stir all ingredients together. If the tahini seizes, keep going or if all the ingredients are in add a little more water. Add more lemon juice or sriracha to taste. Makes a decent amount but will keep for a couple of weeks in the fridge.