Kimchi Mushroom Fried Rice
with Bok Choy & Sriracha Aioli
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- 1 carrot
- 6 oz baby bok choy
- 1 scallion
- 8 oz cremini mushrooms
- 2 garlic cloves
- 1 oz fresh ginger
- 5.6 oz vegan cabbage kimchi
- ¾ cup short grain 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
Add the brown rice, 1½ cups (3 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 30 to 35 minutes.
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. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.
Heat 1 tbsp (2 tbsp) vegetable oil in a large non-stick 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 brown rice and cook until it begins to crisp in places, 4 to 5 minutes. Add sautéed vegetables and chopped kimchi to the fried rice and stir. Cook until hot, about 1 minute. TIP: To ensure crispy rice, don’t stir it too much.
Add Vegenaise 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.
Divide the kimchi mushroom fried rice between bowls and sprinkle with sliced scallion. Drizzle with Sriracha aioli. Tuck in!