Kimchi Mushroom Fried Rice
with Bok Choy & Sriracha Aioli
- 1 carrot
- 6 oz baby bok choy
- 1 scallion
- 6 oz cremini mushrooms
- 2 garlic cloves
- 1 oz fresh ginger
- 2 oz vegan cabbage kimchi
- 8.8 oz precooked brown rice
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 1 tbsp Roland® Sriracha
- 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
Peel and thinly slice the carrot(s). Trim the baby bok choy and chop into 2 inch pieces. Thinly slice the scallion(s). Wipe the cremini mushrooms clean with a damp kitchen towel, and thinly slice. Peel and mince the garlic and ginger. Roughly chop the kimchi.
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add the sliced cremini mushrooms and cook until lightly browned, 5 to 7 minutes. Add the sliced carrots, chopped baby bok choy, minced garlic, minced ginger, and a pinch of salt and pepper. Cook until carrots are crisp-tender, 3 to 4 minutes. Transfer the sautéed vegetables to a plate.
Return skillet to medium-high heat with 2 tsp (4 tsp) vegetable oil. Add the brown rice and cook until it begins to crisp in places, 4 to 5 minutes. Add the chopped kimchi and sautéed vegetables to the fried rice and stir. Cook until hot, about 1 minute.
Add the Vegenaise and as much Sriracha as you’d like to a small bowl. Whisk until smooth.
Divide the kimchi mushroom fried rice between bowls. Sprinkle with sliced scallions and drizzle with Sriracha aioli. Dig in!