Kimchi-Vegetable Fried Rice
Author: Nicole
Ingredients
  • ¼ cup mayonnaise (see Notes)
  • 1 tablespoon Sriracha sauce (or to taste)
  • 5 teaspoons avocado oil, grapeseed oil or vegetable oil, divided
  • 8 ounces cremini or baby bella mushrooms, thinly sliced
  • 1 red pepper, diced
  • 1 carrot, peeled and thinly sliced in rounds
  • 6 ounces baby bok choy, cut into 2-inch pieces
  • 5 scallions, thinly sliced, divided
  • 3 garlic cloves, minced
  • 1-1/2 tablespoons (about 0.5 ounces) minced fresh ginger
  • 8 to 9 ounces precooked brown rice (see Notes)
  • 4 ounces vegan cabbage kimchi, roughly chopped (see Notes)
  • Kosher salt and freshly ground black pepper
Instructions
  1. Whisk the mayonnaise and Sriracha sauce in a small bowl. Set aside.
  2. In a large non-stick frying pan, heat 3 teaspoons of oil over medium-high heat.
  3. Add mushrooms and cook until lightly browned, 5 to 7 minutes.
  4. Add red pepper, carrot, bok choy, 4 scallions, garlic, ginger, and Kosher salt and pepper. Cook until the carrot is crisp-tender, 3 to 4 minutes. Transfer sautéed vegetables to a plate.
  5. Return the same skillet to medium-high heat and heat the remaining 2 teaspoons of oil.
  6. Add rice, flatten on bottom of skillet, and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes.
  7. Add sautéed vegetables and kimchi to fried rice and stir. Cook until hot, about 1 minute.
  8. Divide kimchi vegetable fried rice between bowls and sprinkle with remaining scallion. Drizzle with Sriracha sauce.
Notes
* To make this vegan, use vegan mayonnaise and vegan kimchi.
* For the rice, you can use a rice pack or prepare brown rice in a pot or rice cooker. The key to getting crispy rice for fried rice is to let it cool before reheating it, so it’s best to prepare the rice a few hours or day in advance and chill it if you’re making it the traditional way.
Recipe by Riegl Palate at https://www.rieglpalate.com/kimchi-vegetable-fried-rice/