Mushroom Fried Rice
kimchi, bok choy, sriracha aioli
Skip the takeout—in just half an hour, you can make your own fried rice loaded with mushrooms, carrots, and bok choy. It’s low in carbs and less than 600 calories, too, so you’ll be fueled while feeling light and bright.
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
- 1 tbsp sriracha
- 1 scallion, trimmed and thinly sliced
- 5 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
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.
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 cooked vegetables and kimchi into fried rice. Cook until warmed through, about 1 minute.
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 먹겠습니다!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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