Japanese Miso soup with fried rice

Because Japan is such a big part of our lives, we have to have some good home-made japanese food once in a while. Too bad I can't have a japanese person cook for me, like my sister-in-law Asuka. But I do the best I can anyway.



 
 MISO SOUP
dashi stock (I can't get the dried fish so I use the powder dissolved in water, follow directions)
1 block firm tofu, rinsed and cubed
3-4 Tbsp miso, white preferred with seaweed or spinach, stirred into stock to taste
Opt. ingred: dried wakame seaweed reconstituted in cold water, or cooked cubed potatoes, or left-over rice, left-over finely chopped or match-stick cut veges like carrot or other root veg. or mushrooms - shiitake preferred.
Put one or more of the optional ingredients in the stock and bring to boil. Cook for 2 minutes or so, then add tofu. Put miso onto ladle or soup spoon, immerse in soup and add broth gradually as you stir the miso with chopsticks or a fork till completely dissolved. Make sure there are no lumps of miso left when adding to the soup. Bring to boil again, and turn off the heat. Put boiling soup into soup bowls and serve immediately.

FRIED RICE
3 c cold rice from earlier in the day or day before
1 Tbsp safflower or canola oil
2 cloves garlic, minced
1 Tbsp fresh ginger root, minced (can use powdered)
4 oz raw chicken, cut into bite-sized pieces
4 scallions(green onions), thinly sliced
1 carrot, coarsely grated
1-2 tsp soy sauce, mixed with 1-2 Tbsp chicken stock
1 Tbsp Sichuan peppercorns, crushed or ground (red pepper flakes also work), or freshly ground black pepper
Opt: 1 green bell pepper, but into 1/4" strips, or 1/2 c mushrooms, scrambled egg, or green peas

Heat a large nonstick skillet over high heat until hot (or a wok). Add oil and when hot, stir-fry garlic and ginger for 30 seconds. Add chicken and stir-fry 1 minute. Add carrot, and choice of optional ingredients, and scallions and stir-fry over high heat for 2-3 minutes. Add rice and stir (and toss) until heated through. Add soy sauce mixture and pepper and mix well. Serve immediately, but it tastes fine at room temp also. Works well reheated too for next meal.