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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, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
50 min
CALORIES
500
FAT
21g
CARBOHYDRATES
77g
PROTEIN
11g

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INGREDIENTS

  1. 1 carrot
  2. 6 oz baby bok choy
  3. 1 scallion
  4. 8 oz cremini mushrooms
  5. 2 garlic cloves
  6. 1 oz fresh ginger
  7. 5.6 oz vegan cabbage kimchi
  8. ¾ cup short grain brown rice
  9. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  10. 1 tbsp Roland® Sriracha
  11. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: N/A
Tools: Small saucepan with lid, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
50 min
CALORIES
500
FAT
21g
CARBOHYDRATES
77g
PROTEIN
11g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the brown rice

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.

2
Prepare the produce

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.

3
Sauté the vegetables

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.

4
Fry the rice

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.

5
Make the Sriracha aioli

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.

6
Serve

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

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