Vegan Mushroom & Bok Choy Crispy Rice

🥘 Ingredients

• black pepper
  1 pinch
• bok choy and napa cabbage
  1 bunch
• button mushrooms
  8 oz
• cooking oil
  3 tbsp
• crispy fried onions
  ¼ cup
• garlic powder
  ½ tsp
• salt
  ½ tsp
• scallions
  2
• shredded carrots
  ½ cup
• soy sauce
  2 tbsp
• sriracha
  1 tsp
• sugar
  1½ tsp
• vegan mayonnaise
  2 tbsp
• water
  1¼ cup
• white rice
  1 c
• white wine vinegar
  1 tbsp

🍳 Cookware

• small pot
• microwave safe bowl
• medium nonstick skillet

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 minutes .

   white rice: 1 c, water: 1¼ cup, salt: ½ tsp
2. 

   2

   While rice cooks, wash and dry all produce. Slice button mushrooms thinly. Trim and slice scallions , separating whites and greens. Halve and thinly slice bok choy and napa cabbage .

   button mushrooms: 8 oz, scallions: 2, bok choy and napa cabbage: 1 bunch
3. 

   3

   In a microwave safe bowl , combine shredded carrots , scallion whites, white wine vinegar , 1 tsp sugar , and ¼ tsp salt. Microwave until carrots are tender-crisp, ⏱️ 45 seconds . Set aside.

   shredded carrots: ½ cup, white wine vinegar: 1 tbsp, sugar: 1½ tsp
4. 

   4

   Heat a drizzle of cooking oil in a medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, ⏱️ 5 minutes . Stir in soy sauce and garlic powder . Season with black pepper . Remove from heat.

   cooking oil: 3 tbsp, soy sauce: 2 tbsp, garlic powder: ½ tsp, black pepper: 1 pinch
5. 

   5

   Once rice is done, heat a large drizzle of remaining cooking oil in the skillet over high heat. Once oil is very hot and almost smoking, add cooked rice. Spread out in an even layer. Cook, undisturbed, until a golden crust forms on the bottom, ⏱️ 2 minutes . Oil may splatter a bit, so cook carefully.
6. 

   6

   In the skillet, top crispy rice with mushrooms, bok choy and napa cabbage, and pickled carrots (draining first) in separate sections. Drizzle with a mixture of vegan mayonnaise , remaining soy sauce, and sriracha . Garnish with remaining scallion greens and crispy fried onions . Serve immediately.

   vegan mayonnaise: 2 tbsp, sriracha: 1 tsp, crispy fried onions: ¼ cup