Miso Brown Butter Fried Rice

By Nargisse Benkabbou

Updated April 28, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
15 min
Rating
5(32)
Comments
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This miso and egg fried rice is a "no-time-to-cook" hero, a quick take on a classic that delivers a surprising depth of flavor. While traditional fried rice usually relies on neutral-tasting oil and high-heat, this version leans into the French technique of beurre noisette (brown butter). As the butter’s milk solids toast and the water evaporates, they create a nutty, toasted foundation that perfectly complements the salty, fermented taste of white miso. The addition of a little honey bridges the gap between the two, resulting in a savory-sweet glaze that clings to every grain of rice. A generous handful of scallions adds the needed kick of freshness, cutting through the intensity of the butter and miso. It is the kind of pantry-staple meal that feels sophisticated enough for a late-night dinner but is humble enough to eat straight from the pan.

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Ingredients

Yield:2 to 4 servings

  • 3 tablespoons white miso

  • 1 tablespoon soy sauce, plus more to taste

  • 1 teaspoon honey, plus more to taste

  • 4 tablespoons unsalted butter

  • 4 cups cold, cooked long-grain rice (day-old works best)

  • 4 eggs, beaten and lightly salted

  • 4 scallions, thinly sliced

Ingredient Substitution Guide

Preparation

    1. Step 1

      Measure out the miso, soy sauce and honey into a small bowl (no need to mix them) and set aside. 

    1. Step 2

      In a large frying pan, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter foams up and you see little brown specks, about 3 to 4 minutes. The bubbles will settle and turn clear, and the butter will smell nutty.

    1. Step 3

      Immediately take the pan off the heat and add the miso, soy sauce and honey to the butter. Keep stirring quickly until it turns into a thick sauce.  

    1. Step 4

      Return the pan to the heat and add the cold rice to the pan, breaking up any clumps with a spatula. Toss thoroughly until every grain is coated in the dark miso-butter mixture, about 3 minutes. 

    1. Step 5

      Push the rice to one side of the pan. Pour the eggs into the empty space. Scramble them gently until soft curds form, lowering the heat if the rice starts to brown too quickly, then fold them into the rice.

    1. Step 6

      Taste and adjust the seasoning with an extra splash of soy sauce or a drizzle of honey, if desired. Fold in the scallions and serve immediately.

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Ratings

5 out of 5
32 user ratings
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Comments

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FollowTheMoney

This was SO good. Don’t change a thing. Miso is a game changer.

Randi

This was delish! Since the rice on it's own wouldn't be enough for us for dinner, I also wok fried some chicken and zucchini, but did not change the original recipe at all. We loved it! Rich, buttery, salty and yummy.

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