---
title: "Vegan Mushroom & Spinach Crispy Rice"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-mushroom-and-spinach-crispy-rice-66f2deb288e18f7212d3fc4e
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
tags:
  - Vegan
  - Easy Prep
  - Veggie
rating: 4.0
rating_count: 63
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the mix of textures and flavors, though some found it too salty
  - theme: Ease of prep
    text: Simple but many components to juggle; crispy rice technique needs practice
image: "https://images.recipes.furrysalamander.com/vegan-mushroom-spinach-crispy-rice.avif"
---
@white rice{1%cup}
@button mushrooms{8%oz}
@scallions{2%stalks}
@shredded carrots{1%cup}
@white wine vinegar{1%tbsp}
@sriracha sauce{1%tbsp}
@soy sauce{3%tbsp}
@spinach{2%cups}
@crispy fried onions{2%tbsp}
@garlic powder{1%tsp}
@vegan mayo{2%tbsp}
@sugar{2%tbsp}
@water{1¼%cups}
@salt{1%tsp}
@black pepper{1%pinch}
@olive oil{2%tbsp}

In a #small pot{}, combine @white rice{1%cup}, @water{1¼%cups}, 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.

While rice cooks, wash and dry produce. Trim and thinly slice @scallions{2%stalks}, separating whites from greens. Trim and thinly slice @button mushrooms{8%oz}.

In a #medium bowl{}, combine @shredded carrots{1%cup}, scallion whites, @white wine vinegar{1%tbsp}, 1 tsp @sugar{}, and ¼ tsp @salt{}. Microwave ~{45%seconds}. Set aside. In a #small bowl{}, combine @soy sauce{3%tbsp}, @garlic powder{1%tsp}, and 1½ tbsp sugar. In a separate #small bowl{}, combine @sriracha sauce{1%tbsp} and @vegan mayo{2%tbsp}. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of @olive oil{2%tbsp} in a #medium nonstick pan{} over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned ~{5%minutes}. Stir in 2 tsp soy sauce mixture, salt, and @black pepper{}. Turn off heat; transfer to one side of a plate. Wipe out pan. Heat a drizzle of oil in pan over medium-high heat. Add @spinach{2%cups} and cook, stirring, until wilted ~{3%minutes}. Turn off heat; stir in 1 tsp soy sauce mixture. Transfer to empty side of plate; wipe out pan.

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%minutes}. Remove pan from heat and pour remaining soy sauce mixture over top.

In pan, top crispy rice with mushrooms, spinach, and pickled carrots (draining first) in separate sections. Garnish with scallion greens and @crispy fried onions{2%tbsp}. Drizzle spicy mayo on top, and serve directly from pan.