Plant-Based Fried Rice Bowl with Crunchy Mayo

Menu PartEntree
Cuisine TypeAsian
Rice bowl

Chef JJ Johnson

Fieldtrip restaurants

New York City

Rice bowls are the menu signature at Fieldtrip, a fast casual with a couple of locations in New York City. In this version, chef-owner JJ Johnson pairs plant-based chorizo crumbles with Carolina gold rice, an heirloom variety with a deeper color and flavor. The mayonnaise gets its crunch from toasted breadcrumbs.


Crunchy mayo

1 cup vegan mayonnaise

¼ cup fresh breadcrumbs, toasted

¼ cup snipped chives

¼ cup chopped cilantro

Rice bowl

3 tbsp. peanut oil, divided

1 cup English peas

1 cup corn kernels

4 scallions, thinly sliced

2 garlic cloves, minced

2 tsp. fresh ginger, peeled and minced

3 tbsp. soy sauce

1 tbsp. toasted sesame oil

2 tsp. mirin

Dried chili flakes, to taste

5 cups cooked Carolina gold rice

2 cups plant-based chorizo crumbles

Cilantro leaves, for garnish



  1. For the crunchy mayo, whisk all ingredients together to thoroughly combine. Set aside for service.
  2. For the fried rice, work in batches if needed, depending on the size of the wok or frying pan. Make sure to not overcrowd the pan. Heat 2 tablespoons peanut oil over high heat. Add peas, corn and scallions; stir-fry 1 minute. Add garlic and ginger; stir-fry 1 minute longer.
  3. Stir in soy sauce, sesame oil, mirin, dried chili flakes and rice; stir-fry 3 to 4 minutes. Hold rice for serving.
  4. In hot wok, add remaining peanut oil and chorizo crumbles. Sauté until heated
    through, about 2 minutes.
  5. To serve, portion fried rice into bowl; top with chorizo crumbles and drizzle with crunchy mayo. Garnish with cilantro.

Photo courtesy of Morningstar Farms

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