The Miso-Butter Base:

In a small bowl, mash the miso paste into 1 tablespoon of the butter until it forms a smooth paste. Set this aside.

Brown the Butter:

In a large wok or non-stick skillet over medium-high heat, add the remaining 2 tablespoons of butter. Let it melt and foam until it starts to smell nutty, and you see little brown specks (about 2-3 minutes).

The Aromatics:

Toss in the shiitake mushrooms. Let them sear in the brown butter until golden and crisp at the edges (about 5-8 minutes). Add the garlic and ginger and sauté for 30-60 seconds, until fragrant.

The Rice Fry:

Turn the heat up to high. Add the cold rice, breaking up any clumps with your spatula or wooden spoon. Toss it thoroughly so the brown butter coats every grain. Let it sit undisturbed for 1 minute to get those coveted crispy bits.

Add Magic:

Clear a small space in the center of the pan. Drop in your Miso-Butter paste. Let it melt slightly, then toss it into the rice. Add the soy sauce and the baby spinach, tossing until the spinach just wilts.

The Egg:

Push the rice to one side and pour the beaten eggs into the empty space. Scramble them quickly, then fold them into the rice.

Finish with Brightness:

Remove from heat. Squeeze half a lime over the rice, mix to combine. Top with sesame seeds and scallions.

*Emergency Rice Tip:

1 cup of uncooked rice generally yields 2.5-3 cups cooked rice. 

If you didn’t plan ahead and don’t have day-old rice, don’t panic! Cook a fresh pot of rice using slightly less water than usual. Spread the hot rice out on a large baking sheet and stick it in the freezer for 15–20 minutes. This dries out the exterior of the grains so they fry instead of steam!