Kimchi-Mushroom Fried Rice
with Bok Choy & Sriracha Aioli
Kimchi is a popular Korean condiment, cherished for its juicy texture and pleasant funk produced during fermentation. It's typically made from salted cabbage or radish with a variety of seasonings such as Korean red chile flakes, ginger, garlic, scallions, fish sauce, and shrimp paste. We use plant-based kimchi (sans shrimp or fish) to add bold flavor to this fried rice. Tender, meaty mushrooms, sweet carrots, and mustardy bok choy turn this into a satisfying, piquant dinner.
INGREDIENTS
- 8 oz cremini mushrooms, trimmed and thinly sliced
- 1 carrot, peeled and thinly sliced
- 6 oz baby bok choy, trimmed and cut into 2-inch pieces
- 2 ,cloves garlic, peeled and minced
- 1 oz ginger, peeled and minced
- 8.8 oz precooked brown rice
- 4 oz vegan kimchi, roughly chopped
- 1/4 cup vegan mayo
- 3 tsp sriracha
- 1 scallion, trimmed and thinly sliced
- 5 tsp vegetable oil
- Salt & pepper
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms and cook until lightly browned, 5 to 7 minutes. Add carrot, bok choy, garlic, ginger, and a pinch of salt and pepper. Cook until carrot is crisp-tender, 3 to 4 minutes. Transfer cooked vegetables to plate and wipe skillet clean. (4-serving meal: use 2 tbsp vegetable oil) (TIP: Crisp-tender means the vegetables will still have some crunch.)
Return same skillet to medium-high heat with 2 tsp vegetable oil. Add rice, flatten to bottom of skillet, and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Stir in cooked vegetables and kimchi to fried rice. Cook until warmed through, about 1 minute. (4-serving meal: use 4 tsp vegetable oil)
Combine mayo and as much sriracha as you’d like in small bowl and whisk until smooth.
Divide kimchi-mushroom fried rice with bok choy between bowls and sprinkle with scallion. Drizzle with sriracha aioli. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤!
SIMILAR RECIPES
Japanese Yam Sushi Bowls with Sesame Spinach & Citrus Aioli
Korean Bibimbap with Gochujang Roasted Beets & Crispy Seeded Rice
