Place a large ovenproof platter in the oven set at about 150 - to keep it warm.
Heat the oil over medium-high heat in a wok or large fry pan. Add the scallions and paprika. Stir fry for 1 minute. Stir in the soy sauce, chili sauce and agave syrup. Add the rice and stir fry until the rice is completely coated with the scallion mixture: 3-5 minutes.
Spoon the rice into the center of the warmed platter leaving about a 2 inch border all the way around. Return it to the oven.
Heat another tablespoon of oil in the wok. Add the ginger, miso, garlic and chill. Stir fry for 1 minute. Add the bok choy, mushrooms, lime peel and cumin. Stir fry for 5-7 minutes or until the vegetables are tender.
Spoon the bok choy mixture around the rice on the platter. Sprinkle the cilantro over all.