Fried Rice With Miso-Turmeric Vinaigrette

Swap irritating take-out for this inflammation-fighting, low-FODMAP spin.

by Jamie Vespa, R.D. Recipe Developer

White rice is lower in fiber than brown, making it easier to digest when your UC symptoms are acting up. Bonus: The dressing offers anti-inflammatory compounds from turmeric and ginger, plus probiotics from miso to help restore gut bacteria. Get the scoop on how we developed our UC Cooking Club recipes!

Servings
4
Total Time
20 min

Ingredients

  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. sesame oil (not toasted)
  • 2 tsp. white miso paste
  • ½ tsp. freshly grated ginger
  • ¼ tsp. ground turmeric
  • 2 Tbsp. vegetable oil
  • 2 cups roughly chopped baby bok choy
  • 1 cup matchstick carrots
  • 2 ½ cups cooked white rice
  • 2 Tbsp. lower-sodium soy sauce
  • 3 large eggs, whisked
  • 2 Tbsp. chopped fresh basil

Directions

    1. Prepare sauce by combining vinegar, sesame oil, miso, ginger, and turmeric in a small bowl; stir with a whisk. Set aside.
    1. Heat vegetable oil in a large skillet over medium-high. Add bok choy and carrots; cook 5 minutes, stirring often, until softened. Stir in rice and soy sauce, and press rice down evenly in the skillet. Cook, undisturbed, until bottom of rice begins to crisp, about 3 minutes. Toss to combine.
    1. Create a large opening in the center of the pan by pushing rice and vegetables to all sides. Pour in eggs and whisk constantly until eggs are scrambled, about 1 to 2 minutes. Toss eggs with rice mixture, and stir in basil.
    1. Divide fried rice evenly between each of 4 plates. Drizzle Miso-Turmeric Vinaigrette over top.

Nutrition Info

Per Serving: 324 calories; 18g fat; 3g saturated fat; 140mg cholesterol; 443mg sodium; 32g carbohydrate; 1g fiber; 9g protein; 2g sugar; 70mg calcium; 2mg iron; 94mg potassium
Jamie Vespa, R.D.
Meet Our Writer
Jamie Vespa, R.D.

Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.