Kimchi Mushroom Fried Rice
with Bok Choy & Sriracha Aioli
Kimchi — spicy, tangy fermented cabbage – is a popular Korean condiment, cherished for its juicy texture and typically made with a variety of seasonings, such as Korean red chile flakes, ginger, garlic, scallions, fish sauce, and shrimp paste. This plant-based fried rice uses kimchi without any fish or shrimp for an infusion of bold flavor without the animal products. Tender, meaty mushrooms, sweet carrots, and mustardy bok choy transform this rice bowl into a tasty, satisfying meal.
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 garlic cloves, 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
- 1 tbsp sriracha
- 1 scallion, trimmed and thinly sliced
- 1 tbsp + 2 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 between bowls and sprinkle with scallion. Drizzle with Sriracha aioli. 잘 먹겠습니다!
SIMILAR RECIPES
Japanese Yam Sushi Bowls with Sesame Spinach & Citrus Aioli
