---
title: Vegan Mushroom & Bok Choy Crispy Rice
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/vegan-mushroom-and-bok-choy-crispy-rice-68d65adc9ed4d679418a0e97}
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Easy
allergens: [Soy, Wheat]
tags: [Veggie, Vegan, Easy Prep, Korean-Inspired, Quick]
rating: 3.5
rating_count: 5
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Pretty good flavor, though some felt the dish could use more greens for better balance
  - theme: Suggestions
    text: Consider doubling the amount of bok choy and napa cabbage for a more veggie-packed meal
image: "https://images.recipes.furrysalamander.com/vegan-mushroom-bok-choy-crispy-rice.avif"
---

In a #small pot{}, combine @white rice{1%cup}, @water{1¼%cup}, and a pinch of @salt{½%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}.

While rice cooks, wash and dry all produce. Slice @button mushrooms{8%oz} thinly. Trim and slice @scallions{2}, separating whites and greens. Halve and thinly slice @bok choy and napa cabbage{1%bunch}.

In a #microwave safe bowl{}, combine @shredded carrots{½%cup}, scallion whites, @white wine vinegar{1%tbsp}, 1 tsp @sugar{1½%tsp}, and ¼ tsp salt. Microwave until carrots are tender-crisp, ~{45%seconds}. Set aside.

Heat a drizzle of @cooking oil{3%tbsp} in a #medium nonstick skillet{} over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, ~{5%minutes}. Stir in @soy sauce{2%tbsp} and @garlic powder{½%tsp}. Season with @black pepper{1%pinch}. Remove from heat.

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.

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{2%tbsp}, remaining soy sauce, and @sriracha{1%tsp}. Garnish with remaining scallion greens and @crispy fried onions{¼%cup}. Serve immediately.