• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 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 45 seconds. Set aside. • 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, 5-7 minutes. • Stir in 2 tsp soy sauce mixture (4 tsp for 4), salt, and pepper. Turn off heat; transfer 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. • Turn off heat; stir in 1 tsp soy sauce mixture. Transfer to empty side of plate; 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 and pour remaining soy sauce mixture over top.

• In pan, top crispy rice with mushrooms, spinach, and pickled carrots (draining first) in separate sections. • Garnish with scallion greens and crispy fried onions. Drizzle spicy mayo on top, and serve directly from pan.