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

Kimchi-Mushroom Fried Rice

with Bok Choy & Sriracha Aioli

Kimchi is a popular Korean condiment, cherished for its juicy texture and pleasant funk produced during fermentation. It's typically made from salted cabbage or radish with a variety of seasonings such as Korean red chile flakes, ginger, garlic, scallions, fish sauce, and shrimp paste. We use plant-based kimchi (sans shrimp or fish) to add bold flavor to this fried rice. Tender, meaty mushrooms, sweet carrots, and mustardy bok choy turn this into a satisfying, piquant dinner.

Tags: Gluten-Free Nut-Free Less Prep
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
460
FAT
21g
CARBOHYDRATES
61g
PROTEIN
10g

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INGREDIENTS

  1. 8 oz cremini mushrooms, trimmed and thinly sliced
  2. 1 carrot, peeled and thinly sliced
  3. 6 oz baby bok choy, trimmed and cut into 2-inch pieces
  4. 2 ,cloves garlic, peeled and minced
  5. 1 oz ginger, peeled and minced
  6. 8.8 oz precooked brown rice
  7. 4 oz vegan kimchi, roughly chopped
  8. 1/4 cup vegan mayo
  9. 3 tsp sriracha
  10. 1 scallion, trimmed and thinly sliced
  11. 5 tsp vegetable oil*
  12. Salt & 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.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy
Tools: Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
460
FAT
21g
CARBOHYDRATES
61g
PROTEIN
10g

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INSTRUCTIONS

1
Cook the vegetables

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

2
Fry the rice

Return same skillet to medium-high heat with 2 tsp vegetable oil. Add rice, flatten to bottom of skillet, and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Stir in cooked vegetables and kimchi to fried rice. Cook until warmed through, about 1 minute. (4-serving meal: use 4 tsp vegetable oil)

3
Make the sriracha aioli

Combine mayo and as much sriracha as you’d like in small bowl and whisk until smooth.

4
Serve

Divide kimchi-mushroom fried rice with bok choy between bowls and sprinkle with scallion. Drizzle with sriracha aioli. 잘 먹겠습니다!

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