Miso Zucchini Mixed Rice

definitely not a fried rice

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Now, for a dish I have been cooking very frequently: miso zucchini mixed rice. I love fried rice, but sometimes, I am looking for rice that is very much a base: with grains that are plump and still a bit moist, slightly tacky, and easy to grab in a clump with chopsticks. Fried rice, to me, is mostly about the texture, and the flavor that complements the loose grains so well. It’s a “throw everything in the wok” dish that remains a favorite for quick meals.

Mixed rice, though - 拌饭, is a quiet dish. It keeps the integrity of the rice grains intact, but just adds a bit of extra flavor. I do this quite frequently. It can be anything from corn butter, ginger-scallion sauce, to this miso zucchini “jam”. Zucchini is grated for maximum surface area exposure, then cooked gently down with butter, miso paste, and finally mixed with crème fraîche, to make a savory, creamy umami “jam”, which is then mixed in with rice. This coats the rice beautifully, so that every bite is fragrant. It’s so easy to make, and takes less than 30 minutes. During this time of the year, zucchini is so bountiful that we always have a few in our fridge. These are the meals I’ve been drawn to lately: simple, easy, and full of flavor. Not much fuss.

MISO ZUCCHINI MIXED RICE

3 large zucchinis, grated with box grater on largest setting

3 tablespoons unsalted butter

1 tablespoon neutral cooking oil

4 garlic cloves, grated

1 teaspoon white miso paste

1 1/2 tablespoon crème fraîche

2 cups cooked rice

1 lemon, zest and juice

3 scallions, finely chopped

flaky salt and freshly ground black pepper

1. Gently wring zucchini shreds, but don’t worry if you don’t get a lot of water out.

2. In a flat pan such as a skillet, heat butter and oil over medium-low heat.

3. Add grated zucchini, garlic, and half the chopped scallions. Sprinkle with 1 teaspoon salt and a few rounds of cracked pepper.

4. Cook for another 7 minutes until the liquid has come out - at this point, add miso paste and mix to dissolve.

5. Continue to simmer on low until liquid evaporates, and zucchini has cooked down. The grated zucchini will be soft and almost jammy - about another 15 to 20 minutes.

6. Add a dollop of crème fraîche, about 1.5 tablespoons, and mix. This gives it a creamy texture.

7. Mix in with cooked rice, add a squeeze of lemon, the zest, and stir in scallions.

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It’s been a busy summer. I started my PGY4 year of general surgery residency, which is one of our chief/senior years. This means more responsibility and more autonomy, which translates to more hours in and out of the hospital. I’m currently on the transplant surgery service, which is both miraculous and emotionally devastating. I keep meaning to write more, cook more, post more (and my publishers are definitely nudging me about this), but this service has been all-consuming. So, forgive me if I am a bit staggered in my posts - I have so much food I want to share, and it will happen!

Warmly,

Betty Liu