Kimchi-Vegetable Fried Rice
Ingredients
- 1/4 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
- Whisk the mayonnaise and Sriracha sauce in a small bowl. Set aside.
- In a large non-stick frying pan, heat 3 teaspoons of oil over medium-high heat.
- Add mushrooms and cook until lightly browned, 5 to 7 minutes.
- 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.
- Return the same skillet to medium-high heat and heat the remaining 2 teaspoons of oil.
- Add rice, flatten on bottom of skillet, and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes.
- Add sautéed vegetables and kimchi to fried rice and stir. Cook until hot, about 1 minute.
- 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.
* 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.
