Kimchi Mushroom Fried Rice

with Bok Choy & Sriracha Aioli

dinner

Root Vegetables Quick and Easy Chef's Choice <600 Calories Gluten-Free Nut-Free Soy-Free Korean Bok Choy Brown Rice Cabbage Carrot Crimini Mushroom Hearty Vegetables Kimchi Leafy Greens Vegan Mayo Dinner
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
380
FAT
15g
CARBOHYDRATES
55g
PROTEIN
8g

MAIN INGREDIENTS

  1. 1 carrot
  2. 6 oz baby bok choy
  3. 1 scallion
  4. 8 oz cremini mushrooms
  5. 2 garlic cloves
  6. 1 oz fresh ginger
  7. 2 oz vegan cabbage kimchi
  8. 8.8 oz precooked brown rice
  9. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  10. 1 tbsp Roland® Sriracha
  11. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: N/A
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Peel and thinly slice the carrot(s). Chop the baby bok choy into 2 inch pieces. Thinly slice the scallion(s). Thinly slice the cremini mushrooms. Peel and mince the garlic and ginger. Roughly chop the kimchi.

2
Sauté the vegetables

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced cremini mushrooms and cook until lightly browned, 5 to 7 minutes. Add sliced carrot, chopped baby bok choy, minced garlic, minced ginger, and a pinch of salt and pepper. Cook until carrot is crisp-tender, 3 to 4 minutes. Transfer sautéed vegetables to a plate.

3
Fry the rice

Return the skillet to medium-high heat with 2 tsp (4 tsp) vegetable oil. Add precooked brown rice and cook until it begins to crisp in places, 4 to 5 minutes. Add chopped kimchi and sautéed vegetables to the fried rice, and stir. Cook until hot, about 1 minute.

4
Make the Sriracha aioli

Add the Vegenaise and as much Sriracha as you’d like to a small bowl. Whisk until smooth.

5
Serve

Divide the sautéed vegetables and kimchi mushroom fried rice between bowls and sprinkle with sliced scallion. Drizzle with Sriracha aioli. Tuck in!