Kimchi Mushroom Fried Rice
with Bok Choy & Sriracha Aioli
- 1 carrot
- 6 oz baby bok choy
- 1 scallion
- 8 oz cremini mushrooms
- 2 garlic cloves
- 1 oz fresh ginger
- 3.5 oz vegan cabbage kimchi
- 8.8 oz precooked brown rice
- ¼ cup 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
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
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.
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced 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. TIP: Crisp-tender means the vegetables will still have some crunch.
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. TIP: To ensure crispy rice, don’t stir it too much.
Add the Vegenaise and as much Sriracha as you’d like to a small bowl. Whisk the Sriracha aioli until smooth. TIP: We suggest using all of the Sriracha.
Divide the kimchi mushroom fried rice between bowls and sprinkle with sliced scallion. Drizzle with Sriracha aioli. Dig in!