1400 700 vegan kimchimushroomfriedrice hero

Kimchi Mushroom Fried Rice

with Bok Choy and Sriracha Aioli

dinner

Quick and Easy Spring Recipes Summer Recipes Gluten-Free Nut-Free Soy-Free Grain Bowl Hearty Vegetables Root Vegetables Dinner Chef's Choice Seasonal Menu Winter Recipes Japanese Leafy Greens <600 Calories
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
430
FAT
18g
CARBOHYDRATES
62g
PROTEIN
9g

MAIN INGREDIENTS

  1. 1 carrot
  2. 6 oz baby bok choy
  3. 1 scallion
  4. 2 garlic cloves
  5. 1 oz fresh ginger
  6. 6 oz cremini mushrooms
  7. ½ cup vegan cabbage kimchi
  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 vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Peel and thinly slice the carrot. Trim the bok choy and chop into 2 inch pieces. Thinly slice the scallion. Wipe the mushrooms with a slightly damp paper towel and thinly slice. Peel and mince or grate the garlic and ginger. Roughly chop the kimchi.

2
Sauté the vegetables

Place a large nonstick skillet over medium-high heat with 1 tbsp (2 tbsp) vegetable oil. Once hot, add the sliced mushrooms and cook until lightly browned, about 5 to 7 minutes. Add the sliced carrot, chopped bok choy, minced garlic and ginger, and a pinch of salt and pepper. Cook until crisp-tender, about 3 to 4 minutes. Transfer the vegetables to a plate.

3
Fry the rice

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

4
Make the sriracha aioli

In a small bowl, combine the Vegenaise and as much Sriracha as you’d like. Mix the Sriracha aioli well.

5
Serve

Divide the kimchi mushroom fried rice between large plates for bowls. Sprinkle with sliced scallion and drizzle with Sriracha aioli. Dig in!