Vegan Mushroom & Bok Choy Crispy Rice

🥘 Ingredients

• black pepper
• bok choy and napa cabbage
  8 oz
• button mushrooms
  1 lb
• cooking oil
  4 tsp
• crispy fried onions
  2 unit
• garlic powder
  2 tsp
• salt
  2 tsp
• scallions
  4 unit
• shredded carrots
  8 oz
• soy sauce
  1/2 c
• sriracha
  2 tsp
• sugar
  11 tsp
• vegan mayonnaise
  4 tbsp
• white rice
  1.5 c
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small pot
• medium microwave-safe bowl
• small bowl
• small bowl
• medium pan

1. 

   1

   In a small pot , combine white rice , 1 1/4 cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to use.

   white rice: 1.5 c, salt: 2 tsp
2. 

   2

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Trim and thinly slice button mushrooms (skip if pre-sliced).

   scallions: 4 unit, button mushrooms: 1 lb
3. 

   3

   In a medium microwave-safe bowl , combine shredded carrots , scallion whites, white wine vinegar , 1 tsp sugar , and 1/4 tsp salt. Microwave ⏱️ 45 seconds . Set aside. In a small bowl , combine soy sauce , garlic powder , and 1 1/2 TBSP sugar . In a separate small bowl , combine sriracha and vegan mayonnaise . Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   shredded carrots: 8 oz, white wine vinegar: 3.333 tbsp, sugar: 2 tsp, soy sauce: 1/2 c, garlic powder: 2 tsp, sugar: 3 tbsp, sriracha: 2 tsp, vegan mayonnaise: 4 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add mushrooms; cook until browned, ⏱️ 5-7 minutes . Stir in 2 tsp soy sauce mixture, salt, and black pepper . Turn off heat; transfer to one side of a plate. Wipe out pan. Heat another drizzle of oil in same pan over medium-high heat. Add bok choy and napa cabbage and cook until browned and tender, ⏱️ 4-5 minutes . Turn off heat; stir in 1 tsp soy sauce mixture. Transfer to empty side of plate; wipe out pan.

   cooking oil: 4 tsp, black pepper, bok choy and napa cabbage: 8 oz
5. 

   5

   Once rice is done, heat a large drizzle of oil in the pan used for veggies over high heat. Once oil is very hot and almost smoking, add cooked rice; spread out in an even layer. Cook undisturbed until a crust forms, ⏱️ 1-2 minutes . Remove from heat and pour remaining soy sauce mixture over top.
6. 

   6

   In pan, top crispy rice with mushrooms, bok choy and napa cabbage, and pickled carrots (draining first) in separate sections. Garnish with scallion greens and crispy fried onions . Drizzle spicy mayo on top and serve directly from pan.

   crispy fried onions: 2 unit