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!

Total Time
20 min


  • 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


    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.