Step 1

Bring cooked rice to room temperature and separate grains with your fingers. Set aside.

Step 2

In a small bowl, whisk rice wine, water, soy sauce, sesame oil and miso paste and set aside.

Step 3

In a wok over extremely high heat, add one tablespoon of peanut oil and once smoking, add the eggs. Quickly place two tablespoons of the miso butter in the center of the eggs, then using a wooden spoon or a wok tool, toss and mix eggs until just under cooked. Immediately remove to a small bowl and set aside.

Step 4

Wipe wok clean and add the remaining peanut oil.

Step 5

Once smoking hot, add onion, carrot and red pepper and cook stirring often until just short of tender, about 3-4 minutes depending on how hot you can get the wok.

Step 6

Add garlic and ginger and toss and stir for 30 seconds, then add the white rice.

Step 7

Toss and stir while cooking for two minutes.

Step 8

Add reserved liquid made earlier and again toss and stir and cook for another two minutes.

Step 9

Stir in peas and bean sprouts and remove from heat.

Step 10

Stir in eggs and the last tablespoon of miso butter.

Step 11

Toss once more and serve.