Step 1

Melt the butter in the microwave. Add the miso paste and gently mash it into a paste. Set aside.

Step 2

Combine all the ingredients for the sauce in a bowl and whisk. Set aside.

Step 3

Heat 1 tablespoon of the neutral oil in wide pan or wok over high heat. Once hot, add the eggs and half miso butter. Using a wooden spoon, break the eggs up quickly as they cook for 2 minutes. Transfer to a bowl. It's okay if they aren't cooked all the way through.

Step 4

Heat the remaining neutral oil in the skillet over high heat. Add the mushrooms and onion and cook, stirring often, for 5-7 minutes until beginning to brown all over. Season lightly with salt. Remove from the pan.

Step 5

Add the remaining vegetables and cook in an even layer for 2 minutes. Stir and continue cooking for 4-5 minutes until softened but but still crisp. Return the cooked mushrooms and onions to the pan. Season very lightly with salt.

Step 6

Add the remaining miso butter and toss to combine.

Step 7

Add the cooled rice and egg to the skillet and toss gently to combine.

Step 8

Add the prepared sauce to the skillet and toss to coat. Cook for 2-3 minutes more until completely coated. Taste and season with salt and pepper.

Step 9

Divide the cooked rice between bowls and garnish with sesame seeds and sliced scallion. Enjoy!