Mushroom Fried Rice

Heat 1 tsp vegetable oil in a large nonstick skillet over high heat. Add bok choy cut side down and cook until lightly browned, 1 to 2 minutes. Flip the bok choy, add ¼ cup water to the pan, and cover. Cook until bok choy is crisp-tender, 2 to 3 minutes. Remove from the pan, sprinkle with salt, and cover with foil to keep warm. (4-serving meal: use 2 tsp vegetable oil, ½ cup water) TIP: Crisp-tender means the bok choy will still have some crunch.

Crumble just half the tofu, reserving the other half for your own use. Return the skillet to medium heat. Add 1 tsp vegetable oil and the turmeric. Add crumbled tofu to the pan and stir until well-coated and warmed through. Remove from the pan and set aside. (4-serving meal: use the whole block of tofu, 2 tsp vegetable oil) TIP: Use more tofu if you’d like.

Wipe the skillet clean and return it to high heat. Add peanuts and sesame seeds and toast until fragrant, 1 to 2 minutes. Add just half the garlic, lime zest, lime juice, toasted peanuts and sesame seeds, Aleppo pepper, and tamari to a bowl and mix the sesame peanut crisp.

Return the skillet to medium heat and add 1 tbsp vegetable oil. Add mushrooms and a pinch of salt. Cook, undisturbed, until mushrooms are lightly browned, 2 to 3 minutes. Add remaining garlic and ginger and cook until fragrant, 1 to 2 minutes. Move vegetables to the side of the skillet. Add 1 tbsp vegetable oil to the skillet and add rice. Cook rice, undisturbed, until it begins to brown and crisp, 3 to 4 minutes. Stir the mushrooms and rice together, remove from heat, and sprinkle with salt. (4-serving meal: use 2 tbsp vegetable oil) TIPS: For the 4-person meal, transfer mushrooms to a plate before cooking the rice, and add back to the skillet when rice is browned.

Add the tofu scramble to the skillet with the mushroom fried rice and divide it between bowls. Top with baby bok choy and sesame peanut crisp. Dollop with chili garlic sauce and serve with lime wedges. Tuck in!