Vegan Mushroom & Spinach Crispy Rice

🥘 Ingredients

• button mushrooms
  1 lb
• cooking oil
• crispy fried onions
  2 unit
• garlic powder
  2 tsp
• pepper
• salt
• scallions
  4 unit
• shredded carrots
  8 oz
• soy sauce
  1/2 c
• spinach
  5 oz
• sriracha sauce
  2 tsp
• sugar
  1 tsp
• vegan mayo
  4 tbsp
• water
  1.25 c
• white rice
  1.5 c
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small pot
• medium bowl
• small bowl
• small bowl
• medium pan

1. 

   1

   In a small pot , combine white rice , water (2 1/4 cups water for 4 servings), 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: 1.25 c, 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 bowl , combine shredded carrots , scallion whites, white wine vinegar , sugar , and 1/4 tsp 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 1 1/2 TBSP sugar. In a separate small bowl , combine sriracha sauce and vegan mayo . Add water 1 tsp at a time until mixture reaches a drizzling consistency.

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

   4

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, ⏱️ 5-7 minutes . Stir in 2 tsp soy sauce mixture, salt , and pepper . Turn off heat; transfer to one side of a plate. Wipe out pan. Heat another drizzle of oil in the same pan 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.

   cooking oil, salt, pepper, 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 the 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.

   crispy fried onions: 2 unit