I hate Kimchi, Kimchi Mushroom Fried Rice with Bok Choy and Sriracha Aioli

 

Kimchi Mushroom Fried Rice with Boy Choy & Sirach Aioli

Serves two

Ingredients: 

3/4 cup short grain brown rice

1 carrot

6 oz baby bok Choy

1 scallion

8 oz cremini mushrooms

2 garlic cloves

1 oz fresh ginger

5.6 oz vegan cabbage/Kimchi (I just use cabbage sauteed in tamari and ginger)

1/4 cup vegan mayo

1 tbsp sriracha 

Directions: 

1. Add the brown rice, 1 1/2 cups water, and a pinch of salt to a small saucepan.  Bring to a boil, cover, reduce heat to low and cook until the grains are tender and water is absorbed.  30 to 35 minutes. 

2. Peel and thinly slice the carrot.  Chop the baby bok choy in to inch pieces.  Thinly slice the scallion. Thinly slice the mushrooms. Peel and mince the garlic and ginger. roughly chop the cabbage. 

3. Heat 1 tbsp sesame oil (or your choice of vegetable oil) in a large nonstick skillet over medium high heat. Add sliced mushrooms and cook until lightly browned, 5 to 7 minutes. Add sliced carrot, chopped baby bok choy, minced garlic, minced ginger and a pinch of salt and pepper.  Cook until carrot is crisp-tender, 3 to 4 minutes.  Transfer sauteed vegetables to a plate

4. Return the skillet to medium high heat with 4 tsp oil and cooked brown rice and cook until it begins to crisp in places 4 to 5 imnutes.  Add sauteed vegetables and chopped cabbage (kimchi) to the fried rice and stir.  Cook until hot, about 1 minute.  

5. Add vegan mayo and as much sriracha as you want in a small bowl and whisk the srirach aioli until smooth.   (try tamari and rice vinegar with ginger and garlic)

6. Divide the Kimchi mushroom fried rice between bowls and sprinkle with sliced scallions drizzle with your sauce.  Tuck in!  

About 500 calories, 21 g fat, 77 carbohydrates, 11 g protein.