Chicken, Mushroom & Spinach Bibimbap

🥘 Ingredients

• black pepper
• button mushrooms
  1 lb
• chopped chicken breast
  20 oz
• cooking oil
  4 tsp
• crispy fried onions
  2 unit
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• shredded carrots
  8 oz
• soy sauce
  4 tbsp
• spinach
  10 oz
• sriracha
  2 tsp
• sugar
  2.667 tbsp
• white rice
  1.5 c
• white wine vinegar
  3.333 tbsp

1. 

   1

   In a small pot, combine white 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.

   white rice: 1.5 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!).

   scallions: 4 unit, button mushrooms: 1 lb
3. 

   3

   In a medium microwave-safe bowl, combine shredded carrots , scallion whites, white wine vinegar , 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).

   shredded carrots: 8 oz, white wine vinegar: 3.333 tbsp, sugar: 2.667 tbsp, salt, sriracha: 2 tsp, soy sauce: 4 tbsp, sesame oil: 2 tbsp
4. 

   4

   Heat a drizzle of cooking 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 black 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 chopped chicken breast 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.**

   cooking oil: 4 tsp, black pepper, spinach: 10 oz, chopped chicken breast: 20 oz
5. 

   5

   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 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.
6. 

   6

   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°.**

   crispy fried onions: 2 unit