Kimchi Mushroom Fried Rice
with Bok Choy and Sriracha Aioli
- 1 carrot
- 6 oz baby bok choy
- 1 scallion
- 2 garlic cloves
- 1 oz fresh ginger
- 6 oz cremini mushrooms
- ½ cup vegan cabbage kimchi
- 8 oz precooked brown rice
- 3 tbsp Follow Your Heart Soy Free Vegenaise
- 1 tbsp Roland® Sriracha
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
Peel and thinly slice the carrot. Trim the bok choy and chop into 2 inch pieces. Thinly slice the scallion. Wipe the mushrooms with a slightly damp paper towel and thinly slice. Peel and mince or grate the garlic and ginger. Roughly chop the kimchi.
Place a large nonstick skillet over medium-high heat with 1 tbsp (2 tbsp) vegetable oil. Once hot, add the sliced mushrooms and cook until lightly browned, about 5 to 7 minutes. Add the sliced carrot, chopped bok choy, minced garlic and ginger, and a pinch of salt and pepper. Cook until crisp-tender, about 3 to 4 minutes. Transfer the vegetables to a plate.
Return the skillet to medium-high heat with 2 tsp (4 tsp) vegetable oil. Once the oil is hot, add the brown rice and cook, tossing occasionally, until it begins to brown and crisp in places, about 4 to 5 minutes. Add the sautéed vegetables and chopped kimchi to the rice and toss. Cook until hot, about 1 minute more.
In a small bowl, combine the Vegenaise and as much Sriracha as you’d like. Mix the Sriracha aioli well.
Divide the kimchi mushroom fried rice between large plates for bowls. Sprinkle with sliced scallion and drizzle with Sriracha aioli. Dig in!