Plant-Based Fried Rice Bowl with Crunchy Mayo
Chef JJ Johnson
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.
1 cup vegan mayonnaise
¼ cup fresh breadcrumbs, toasted
¼ cup snipped chives
¼ cup chopped cilantro
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
- For the crunchy mayo, whisk all ingredients together to thoroughly combine. Set aside for service.
- 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.
- Stir in soy sauce, sesame oil, mirin, dried chili flakes and rice; stir-fry 3 to 4 minutes. Hold rice for serving.
- In hot wok, add remaining peanut oil and chorizo crumbles. Sauté until heated
through, about 2 minutes.
- To serve, portion fried rice into bowl; top with chorizo crumbles and drizzle with crunchy mayo. Garnish with cilantro.
Photo courtesy of Morningstar Farms