Miso Stir Fry with Sticky Rice

by @daisy_scoopwholefoods

Fresh and simple, this miso stir-fry is a beautifully light but tasty dinner or lunch. Swap out the protein for your choice of chicken, salmon, white fish, tofu and cashews.

Servings: 2
prep time
cook time
total time

  • 1 1/2 cups sticky or sushi rice (or 1 cup brown rice)
  • 2 organic chicken breasts
  • 1 head organic broccoli
  • 1 handful green beans
  • 200g fresh shiitake mushrooms
  • 1 tbsp red miso paste
  • 1 tbsp olive oil
  • 1 tbsp shaoxing cooking wine
  • 1 tbsp tamari
  • 1 tbsp honey or maple syrup
  • 100ml stock/broth of your choice
  • To garnish - 2 spring onions and sesame seeds


Place sticky/sushi rice in a small pot with broccoli florets and green beans on top in a steamer pan and turn onto med heat cooking rice as per instructions, and allowing the veg to steam in the meantime. Heat some toasted sesame oil in a wok or fry pan and add sliced shiitake mushroom and toss often until golden. In the meantime prep your sauce by mixing olive oil, tamari, honey, miso and cooking wine and mix well. Also, cook your protein. I poached the chicken breasts. Once all water has evaporated from your rice, remove the steamer and cover rice pot with a lid for 5-10mins. Add greens to your wok with the sauce and toss to coat. Add rice to bowl, top with stir fry veg and sauce and finish off with your protein. Garnish with sesame and spring onion.