Chicken, Mushroom & Spinach Bibimbap
with Crispy Rice, Pickled Carrots & Crispy Fried Onions
We put a vegan spin on the iconic Korean hot stone pot bibimbap with its crispy rice crust! You’ll recreate that crunchy, chewy texture at home by pressing the rice into a very hot pan until golden. Serve it hot out of the pan topped with spicy-sweet sautéed mushrooms, pan-wilted sesame spinach, and tangy pickled carrots. You’ll drizzle it all with a delicious blend of Sriracha, soy sauce, and sesame oil, then garnish with scallion greens and crispy fried onions for the perfect finishing touch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
White Rice
8 ounce
Button Mushrooms
2 unit
Scallions
4 ounce
Shredded Carrots
5 teaspoon
White Wine Vinegar
1 teaspoon
Sriracha Sauce
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains Sesame)
5 ounce
Spinach
1 unit
Crispy Fried Onions
(Contains Wheat)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
4 teaspoon
Sugar
5 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, 1¼ cups water (2¼ 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 ¼ tsp salt (2 tsp sugar and ½ 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.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a separate 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.
• 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.
Top crispy rice with shrimp or chicken along with mushrooms, spinach, and pickled carrots (draining first) in separate sections.
Chicken is fully cooked when internal temperature reaches 165°.
