Shrimp, Mushroom & Spinach Crispy Rice

🥘 Ingredients

• black pepper
• button mushrooms
  16 oz
• crispy fried onions
  ¼ cup
• garlic powder
  ¼ tsp
• salt
• scallions
  2 stalks
• shredded carrots
  ½ cup
• shrimp
  6 oz
• soy sauce
  2 tbsp
• spinach
  4 oz
• sriracha sauce
  1 tbsp
• sugar
• vegan mayo
  1 tbsp
• vegetable oil
  2 tbsp
• white rice
  1¼ cups
• white wine vinegar
  1 tbsp

🍳 Cookware

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

1. 

   1

   In a small pot , combine white rice , 1¼%cups 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 . Keep covered off heat until ready to use.

   white rice: 1¼ cups, 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 . Pat shrimp dry.

   scallions: 2 stalks, button mushrooms: 8 oz, shrimp: 6 oz
3. 

   3

   In a medium bowl , combine shredded carrots , scallion whites, white wine vinegar , 1%tsp sugar , and ¼%tsp salt . Microwave ⏱️ 45 seconds . Set aside. In a small bowl , combine soy sauce , garlic powder , and 1½%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: ½ cup, white wine vinegar: 1 tbsp, sugar, salt, soy sauce: 2 tbsp, garlic powder: ¼ tsp, sugar, sriracha sauce: 1 tbsp, vegan mayo: 1 tbsp
4. 

   4

   Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add button mushrooms ; cook, stirring occasionally, until browned ⏱️ 5 minutes . Stir in 2 tsp soy sauce mixture, a pinch of salt, and black pepper . Turn off heat; transfer to one side of a plate. Wipe out pan. Heat a drizzle of oil in the same pan over medium-high heat. Add spinach and cook, stirring, until wilted ⏱️ 3 minutes . Turn off heat; stir in 1 tsp soy sauce mixture. Transfer to the empty side of the plate; wipe out pan.

   vegetable oil: 2 tbsp, button mushrooms: 8 oz, black pepper, spinach: 4 oz
5. 

   5

   Once rice is done, heat a large drizzle of oil in the same pan over high heat. Once oil is very hot and almost smoking, add cooked rice and spread out in an even layer. Cook, undisturbed, until a crust forms on the bottom ⏱️ 1-2 minutes . Remove pan from heat and pour remaining soy sauce mixture over top.
6. 

   6

   In pan, top crispy rice with mushrooms, spinach, shrimp, 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: ¼ cup