Shrimp, Mushroom & Spinach Crispy Rice

🥘 Ingredients

• button mushrooms
  1 lb
• cooking oil
• crispy fried onions
  2 unit
• garlic powder
  2 tsp
• paper towels
• pepper
• salt
  ¼ teaspoon
• scallions
  4 unit
• shredded carrots
  8 oz
• shrimp
  20 oz
• soy sauce
  1/2 c
• spinach
  5 oz
• sriracha sauce
  2 tsp
• sugar
  1 tsp, 1½ tablespoon
• vegan mayo
  4 tbsp
• water
  1¼ cup
• white rice
  1.5 c
• white wine vinegar
  3.333 tbsp

🍳 Cookware

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

1. 

   1

   In a small pot , combine white rice , 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 in Step 5.

   white rice: 1.5 c, water: 1¼ cup, salt
2. 

   2

   While rice cooks, wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Trim and thinly slice button mushrooms (skip if your mushrooms are 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 , sugar , and salt (2 tsp sugar and 1/2 tsp salt for 4 servings). Microwave ⏱️ 45 seconds . Set aside. In a small bowl , combine soy sauce , garlic powder , and sugar (3 TBSP for 4). In a separate small bowl , combine sriracha sauce and vegan mayo . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Rinse shrimp * under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Season with salt and pepper . Heat a drizzle of cooking oil in a medium pan (preferably nonstick, large pan for 4 servings) over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, ⏱️ 4-6 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   shredded carrots: 8 oz, white wine vinegar: 3.333 tbsp, sugar: 1 tsp, salt: ¼ teaspoon, soy sauce: 1/2 c, garlic powder: 2 tsp, sugar: 1½ tablespoon, sriracha sauce: 2 tsp, vegan mayo: 4 tbsp, shrimp: 20 oz, paper towels, pepper, cooking oil
4. 

   4

   Heat a drizzle of oil in a medium pan (preferably nonstick, large pan for 4 servings) over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, ⏱️ 5-7 minutes . Stir in 2 tsp soy sauce mixture (4 tsp for 4), salt, and pepper. Turn off heat; transfer to one side of a plate. Wipe out pan. Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add spinach and cook, stirring, until wilted, ⏱️ 3-4 minutes . Turn off heat; stir in 1 tsp soy sauce mixture. Transfer to empty side of plate; wipe out pan. Use pan used for shrimp or chicken here.

   spinach: 5 oz
5. 

   5

   Once rice is done, heat a large drizzle of oil in 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 on the bottom of rice, ⏱️ 1-2 minutes . TIP: Oil may splatter a bit—be careful! Remove pan from heat and pour remaining soy sauce mixture over top.
6. 

   6

   In pan, top crispy rice with mushrooms, spinach, 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. Top crispy rice with shrimp or chicken along with mushrooms, spinach, and pickled carrots (draining first) in separate sections. Shrimp are fully cooked when internal temperature reaches 145 degrees F.

   crispy fried onions: 2 unit