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Kimchi Mushroom Fried Rice with Bok Choy & Sriracha Aioli
2 or 4 Serving Dinner

Kimchi Mushroom Fried Rice

with Bok Choy & Sriracha Aioli

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
470
FAT
22g
CARBOHYDRATES
59g
PROTEIN
12g

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INGREDIENTS

  1. 8 oz cremini mushrooms, thinly sliced
  2. 1 carrot, peeled and thinly sliced
  3. 6 oz baby bok choy, chopped into 2-inch pieces
  4. 2 garlic cloves, peeled and minced
  5. 1 oz fresh ginger, peeled and minced
  6. 8.8 oz precooked brown rice
  7. 5.6 oz vegan cabbage kimchi, roughly chopped
  8. ¼ cup vegan mayo
  9. 1 tbsp Sriracha
  10. 1 scallion, trimmed and thinly sliced
  11. 1 tbsp + 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: N/A
Tools: Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
470
FAT
22g
CARBOHYDRATES
59g
PROTEIN
12g

View Full Nutrition Label


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INSTRUCTIONS

1
Sauté the vegetables

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add cremini mushrooms and cook until lightly browned, 5 to 7 minutes. Add carrot, baby bok choy, garlic, ginger, and a pinch of salt and pepper. Cook until carrot is crisp-tender, 3 to 4 minutes. Transfer sautéed vegetables to a plate. (4-serving meal: use 2 tbsp vegetable oil) TIP: Crisp-tender means the vegetables will still have some crunch.

2
Fry the rice

Return the skillet to medium-high heat with 2 tsp vegetable oil. Add precooked brown rice and cook until it begins to crisp in places, 4 to 5 minutes. Add sautéed vegetables and kimchi to the fried rice and stir. Cook until hot, about 1 minute. (4-serving meal: use 4 tsp vegetable oil) TIP: To help the rice crisp, don’t stir it too much.

3
Make the Sriracha aioli

Add mayo and as much Sriracha as you’d like to a small bowl, and whisk the Sriracha aioli until smooth. TIP: We suggest using all of the Sriracha.

4
Serve

Divide the kimchi mushroom fried rice between bowls and sprinkle with scallion. Drizzle with Sriracha aioli. Dig in!

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