Chicken, Mushroom & Spinach 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!).

Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add chicken and cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• In a medium microwave-safe bowl, combine carrots, scallion whites, vinegar, 1 tsp sugar, and 1⁄4 tsp salt (2 tsp sugar and 1⁄2 tsp salt for 4 servings). Microwave for 45 seconds. Set aside to pickle, tossing occasionally. • In a small bowl, combine soy sauce, garlic powder, and 1 1⁄2 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 and slightly crispy, 5-7 minutes. • Stir in 2 tsp sauce (4 tsp for 4), salt, and pepper. Turn off heat; transfer mushrooms to one side of a plate. Wipe out pan. • Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add spinach and cook, stirring, until wilted, 3-4 minutes. TIP: You may need to work in batches. • Turn off heat; stir in 1 tsp sauce. Transfer spinach to empty side of plate with mushrooms; wipe out pan.

Use pan used for chicken here.

• 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 sauce over top.