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Miso Lime & Ginger Fried Rice Recipe
Ben Carraoli

Miso Lime & Ginger Fried Rice Recipe

I recently tried making this miso lime & ginger fried rice, and wow—what a game-changer! I love a quick meal that feels indulgent but is still packed with flavor. After a few tries, I’ve perfected the balance of tangy lime, warming ginger, and savory miso. Every bite feels fresh, vibrant, and totally satisfying.
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Total Time 14 minutes
Ingredients Method Notes

Ingredients
  

  • 4 spring onions – sliced thin for a fresh slightly pungent crunch
  • 100 g tenderstem broccoli – cooks quickly and keeps a lovely bite; avoid frozen for best texture
  • 280 g extra firm tofu – press it well to remove excess water for crispier cubes
  • 80 g frozen peas – a convenient way to add sweetness and color
  • 250 g cooked basmati rice – leftover rice works best as it’s less sticky
  • 2 tbsp dark soy sauce – gives a deep umami flavor
  • 1 tbsp agave syrup – balances the saltiness with a subtle sweetness
  • 1 tbsp sesame oil – adds a nutty aroma to the tofu
  • 2 cm fresh ginger – finely grated for a zingy warming note
  • 2 tbsp agave syrup – adds sweetness to the miso glaze
  • Juice of 1/2 lime – gives a fresh tangy lift
  • 3 tbsp sesame oil – enhances flavor and texture of the sauce
  • 1/2 tbsp red miso paste – delivers umami richness
  • 50 ml hot water – thins the sauce for even coating

Method
 

  1. I start by chopping the extra firm tofu into bite-sized cubes. I then toss them with soy sauce, agave syrup, and sesame oil. After mixing well, I pop them into an air fryer or oven for 10 minutes until golden and slightly crispy. This gives the tofu a caramelized edge that’s full of flavor.
  2. While the tofu cooks, I slice the spring onions and broccoli. I sauté them in a frying pan over medium heat with a little oil. I cook until the broccoli is tender but still crisp and the spring onions are lightly golden, which adds a lovely freshness to the dish.
  3. I grate the ginger into a jug and mix in agave syrup, lime juice, sesame oil, red miso paste, and hot water. This creates a tangy, sweet, and umami-packed sauce that will coat the rice and tofu beautifully. Taste and adjust seasoning if needed.
  4. Now it’s time to bring it all together. I add the cooked tofu, peas, rice, and miso-lime-ginger sauce to the pan. A splash of hot water helps loosen the mixture. I increase the heat slightly and stir for 2–3 minutes until everything is coated evenly and heated through.
  5. I like to top my fried rice with extra lime juice, sesame seeds, or crispy chili oil. Sometimes, I scatter the green bits of spring onion on top for a pop of color and extra crunch. It makes the dish look as good as it tastes.

Notes

  • I always press my tofu to make it crispier; it makes a huge difference
  • I prefer using leftover rice because it’s dryer and fries better
  • I toast sesame seeds lightly for extra nuttiness
  • I add a few drops of soy sauce at the end for more depth if needed
  • I never skip fresh lime juice—it brightens all the flavors