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.
Nutrition (per serving)
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INGREDIENTS
- 8 oz cremini mushrooms, trimmed and thinly sliced
- 1 carrot, peeled and thinly sliced
- 6 oz baby bok choy, trimmed and cut into 2-inch pieces
- 2 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 8.8 oz precooked brown rice
- 4 oz vegan kimchi, roughly chopped
- 1/4 cup vegan mayo
- 3 tsp sriracha
- 1 scallion, trimmed and thinly sliced
- 5 tsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
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-servings: use 2 tbsp vegetable oil)
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-servings: use 4 tsp vegetable oil)
Whisk together mayo and as much sriracha as you’d like in small bowl.
Divide kimchi-mushroom fried rice with bok choy between bowls and sprinkle with scallion. Serve with sriracha aioli. 잘 ë¨¹ê² ìŠµë‹ˆë‹¤!
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