Cauliflower Fried Rice with Miso Eggplant
Fluffy cauliflower fried rice topped with tender, miso-glazed eggplant for a light but deeply flavorful Japanese-inspired dinner. Includes air fryer and oven methods, pantry, traditional, and keto miso glaze variations, and tips for using red or white miso. Vegetarian and easily made gluten-free with gluten-free miso, with a simple vegan option.
Equipment
- 1 air fryer for air fryer method
- 1 baking tray for oven method
- 1 nonstick skillet or frying pan for cauliflower fried rice
- 1 Small pot for miso sauce
- 1 Sharp knife
- 1 Cutting Board
- 1 wooden spoon
Ingredients
Miso Eggplant
- 80 g Red or White miso paste
- 10 g Golden Syrup
- 50 g Sugar
- 16 g Water
- 1 Large eggplant about 320g
- 30 g Olive oil extra virgin
Cauliflower Fried Rice
- 250 g Cauliflower Rice
- 2 Large Eggs lightly beaten
- 30 ml Cooking oil I used olive oil
- 10 ml Sesame oil
- 2 Small spring onions
- Salt and pepper to taste
Instructions
Miso Eggplant
- Make the glaze: Add miso, golden syrup, sugar, and water to a small saucepan. (See Mirin Substitute section for keto or traditional versions.)
- Place over medium heat, stirring until the sugar starts to dissolve.
- Simmer gently for 2–3 minutes to fully dissolve the sugar and allow the flavors to settle. Scoop with a spoon to check the glaze — it should look smooth and glossy.
- Cut the eggplant in half lengthwise. Trim a thin strip from the skin side so each half sits flat.
- Score the skin side with shallow diagonal cuts, then score the cut side in a crosshatch pattern without piercing through. (see note)
- Brush oil over both sides of the eggplant, making sure it gets into the cuts.
- Air Fryer Method Place eggplant halves cut side up in the air fryer basket and cook at 180 °C (356 °F) for 12 minutes until tender and lightly golden.
- Brush generously with glaze, then air fry at 200 °C (392 °F) for 2 minutes until bubbling and glossy.
- Oven Method Place eggplant halves cut side up on a lined baking tray and roast at 190 °C fan (375 °F) for 20 minutes until tender and lightly golden.
- Brush generously with glaze, then return to the oven at 200 °C fan (392 °F) for 5 minutes until bubbling and glossy.
Cauliflower Fried Rice
- Prep the ingredients: Have your cauliflower rice, fresh egg, chopped spring onion, neutral cooking oil, and sesame oil ready.
- Heat the neutral oil in a nonstick skillet over medium heat.
- Add the beaten eggs to the pan and lightly scramble until just set.
- Add the cauliflower rice to the pan and season with salt and pepper.
- Stir-fry with the egg until the rice is fluffy and lightly golden, about 4–5 minutes.
- Drizzle in the sesame oil, then stir in the chopped spring onion for a fresh burst of flavor.
- Serve hot alongside miso eggplant.
Assemble
- Spoon the cauliflower fried rice onto plates or bowls.
- Place the miso-glazed eggplant alongside the rice.
- Serve immediately, garnished with extra spring onion or cilantro if you like.
Notes
Tip: For other cauliflower rice flavors and cooking methods — including my golden, earthy Turmeric Cauliflower Rice — see my Cauliflower Rice Guide.
Timing is based on the air fryer method. Allow about 35 minutes total when using the oven method.
Chef’s Note: When scoring the back of the eggplant, only cut into the thickest part so it cooks evenly without over-softening the edges.