• Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

• Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add mushrooms, carrots, and bok choy and napa cabbage. Cook, stirring occasionally, until veggies are browned and tender, 4-6 minutes. (For 4 servings, you may need to cook in batches.) • Transfer veggies to a large bowl; stir in umami ginger sauce. Wipe out pan.

• While veggies cook, gently massage rice in package to break up grains. Open package; carefully add soy sauce directly to pouch. Set aside. • Once veggies are done, heat another drizzle of oil in same pan over medium heat. Add rice mixture and press into an even layer. Cook, undisturbed, until slightly crispy on bottom and rice is warmed through, 2-3 minutes.

• Transfer crispy rice to bowl with veggie stir-fry; toss to combine. • Divide between shallow bowls. Top with crispy fried onions and drizzle with as much Sriracha as you like. Serve.