Steak & Mushroom Crispy Rice

While rice cooks, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

Pat sirloin steak dry with paper towels; season generously with salt and pepper.

In a medium microwave-safe bowl, combine carrots, scallion whites, vinegar, 1 tsp sugar, and ¼ tsp salt (2 tsp sugar and ½ tsp salt for 4 servings). Microwave 45 seconds. Set aside.

In a small bowl, combine soy sauce, garlic powder, and 1½ TBSP sugar (3 TBSP for 4).

In a separate small bowl, combine Sriracha and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned, 5-7 minutes.

Stir in 2 tsp soy sauce mixture (4 tsp for 4), salt, and pepper. Turn off heat; transfer to one side of a plate. Wipe out pan.

Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add bok choy and napa cabbage and cook, stirring, until browned and tender, 4-5 minutes.

Turn off heat; stir in 1 tsp soy sauce mixture. Transfer to empty side of plate; wipe out pan.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain. 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, 1-2 minutes. TIP: Oil may splatter a bit—be careful!

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