What To Do:
1. Cook Rice: In a medium saucepan, over high heat, bring 2½ cups water and ½ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered for 5 minutes. Fluff with a fork and gently stir in sriracha.
2. Prep Vegetables: While rice is cooking, Roughly chop bok choy (big pieces). Roughly chop red onion.
3. Stir-fry (Part 1): Heat a wok or large sauté pan over HIGH heat. Add 1 tablespoon canola oil. Stir in garlic, carrots and red onion. Cook, stirring constantly, for 30 seconds.