• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 5.

• 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!).

• 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 Sriracha, soy sauce, half the sesame oil, and 1 TBSP sugar (2 TBSP for 4).

• 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 another drizzle of oil in same pan 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 remaining sesame oil. Transfer spinach to empty side of plate with mushrooms; 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.

• In pan, top crispy rice with mushrooms, spinach, and pickled carrots (draining first) in separate sections. • Drizzle everything with remaining sauce and garnish with scallion greens and crispy fried onions. Serve directly from pan.