Vegan Mushroom & Spinach Crispy Rice

🥘 Ingredients

• black pepper
  1 pinch
• button mushrooms
  16 oz
• crispy fried onions
  4 tbsp
• garlic powder
  2 tsp
• olive oil
  4 tbsp
• salt
  1 tsp
• scallions
  4 stalks
• shredded carrots
  2 c
• soy sauce
  6 tbsp
• spinach
  4 c
• sriracha sauce
  2 tbsp
• sugar
  2 tbsp
• vegan mayo
  4 tbsp
• water
  1¼ cups, 1¼ cups
• white rice
  2 c
• white wine vinegar
  2 tbsp

🍳 Cookware

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

1. 

   1

   white rice button mushrooms scallions shredded carrots white wine vinegar sriracha sauce soy sauce spinach crispy fried onions garlic powder vegan mayo sugar water salt black pepper olive oil

   white rice: 1 c, button mushrooms: 8 oz, scallions: 2 stalks, shredded carrots: 1 c, white wine vinegar: 1 tbsp, sriracha sauce: 1 tbsp, soy sauce: 3 tbsp, spinach: 2 c, 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
2. 

   2

   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 . Keep covered off heat until ready to use.

   white rice: 1 c, water: 1¼ cups, salt
3. 

   3

   While rice cooks, wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Trim and thinly slice button mushrooms .

   scallions: 2 stalks, button mushrooms: 8 oz
4. 

   4

   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: 1 c, white wine vinegar: 1 tbsp, sugar, salt, soy sauce: 3 tbsp, garlic powder: 1 tsp, sriracha sauce: 1 tbsp, vegan mayo: 2 tbsp
5. 

   5

   Heat a drizzle of olive oil 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 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.

   olive oil: 2 tbsp, black pepper, spinach: 2 c
6. 

   6

   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.
7. 7

   In 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 tbsp