Mushroom, Carrot & Bok Choy Stir-Fry
with Crispy Rice, Fried Onions & Sriracha
- Soy
- Wheat
This 15-minute, one-pan, vegetarian stir-fry stars mushrooms and bok choy (plus napa cabbage and carrots) sautéed until tender, then coated in a savory, gingery sauce and tossed with crispy rice for a unique and satisfying texture. Serve with a sprinkle of crispy fried onions and a drizzle of spicy Sriracha for a better-than-takeout meal.
Ingredients
4 ounce
Bok Choy and Napa Cabbage
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Sriracha
4 ounce
Shredded Carrots
1 unit
Microwavable Rice
4 ounce
Button Mushrooms
Not included in your delivery
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
• Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add mushrooms, carrots, and bok choy and napa cabbage. Cook, stirring occasionally, until veggies are browned and tender, 4-6 minutes. (For 4 servings, you may need to cook in batches.) • Transfer veggies to a large bowl; stir in umami ginger sauce. Wipe out pan.
• While veggies cook, gently massage rice in package to break up grains. Open package; carefully add soy sauce directly to pouch. Set aside. • Once veggies are done, heat another drizzle of oil in same pan over medium heat. Add rice mixture and press into an even layer. Cook, undisturbed, until slightly crispy on bottom and rice is warmed through, 2-3 minutes.
• Transfer crispy rice to bowl with veggie stir-fry; toss to combine. • Divide between shallow bowls. Top with crispy fried onions and drizzle with as much Sriracha as you like. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish's taste, though some found the ginger sauce too strong or sweet. Consider adding extra spice for more kick 🌶️.
- Ease of prep: Customers loved how quick and simple this meal was to prepare, with many praising its 15-minute cook time.
- Suggestions: Try adding a protein like shrimp, chicken, or tofu for a heartier meal. Some recommend including water chestnuts or almonds for crunch.
- Portions: Several felt the dish was light; consider doubling ingredients or adding extra veggies for a more filling meal.
- Texture: While some enjoyed the crispy rice, others found it unnecessary. A few suggested adding crunchy elements like toasted nuts.
Reviews from our home cooks
This was super delicious! It was crispy and fresh tasting, easy to make and even better tasting the next day! It was also super easy to prepare. 10 out of 10! Highly recommend!
Loved the simplicity of prep and yummy taste with the different sauces. The amount of cabbage and bok choy was small for two people and for the amount of sauce. Glad I had a bag of shredded cabbage in the fridge to bulk it up. It'll be a meal I cook again.
Great taste and texture. I added additional veggies (edamame, broccoli) and it was delicious. Very quick. Thank you!
I added chicken sausage and a little bit of sweet chili sauce, because it was a little gingery for me. But it was really good.
The carrots had a funny flavor. Like the nasty baby carrot flavor. I will avoid recipes with this type of carrot in the future. The rice was also not easy to break up. The flavors, minus the carrots, were not too bad. I think real carrots would have made it better.
Very flavorful and easy to prepare, but barely enough for one person. You need to double the ingredient quantities.
Didn't have the sriracha in the bag but I had some at home. It was good. Very good meal and quick!
Hubby loved it. I added some ground beef and was a perfect dinner.
This was delicious, think of some kind of vegetarian protein was added would be better
Easy to make. Next time I would add a protein, like shrimp.
