---
title: Chicken, Mushroom & Spinach Bibimbap
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-mushroom-and-spinach-bibimbap-65bab192f6debb5c45b6be19
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Easy
allergens: [Soy, Wheat, Sesame]
tags: [Protein Smart, Easy Prep, Korean, Bibimbap]
rating: 4.5
rating_count: 107
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the dish, but some found it too salty or heavy on sesame.
  - theme: Ease of prep
    text: Straightforward overall, though the rice-crisping step proved challenging for a few.
image: "https://images.recipes.furrysalamander.com/chicken-mushroom-spinach-bibimbap.avif"
---

@chopped chicken breast{1%lb}
@shredded carrots{1%cup}
@spinach{2%cups}
@button mushrooms{1%cup}
@soy sauce{2%tbsp}
@white wine vinegar{1%tbsp}
@sesame oil{1%tbsp}
@crispy fried onions{2%tbsp}
@scallions{3%pieces}
@sriracha{1%tbsp}
@white rice{1%cup}
@cooking oil{2%tbsp}
@sugar{2%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}

In a #small pot{}, combine @white rice{1%cup}, 1¼ cups water, and a pinch of @salt{1%tsp}. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to use later.

While rice cooks, wash and dry all produce. Trim and thinly slice @scallions{3%pieces}, separating whites from greens. Trim and thinly slice @button mushrooms{1%cup}.

In a #medium bowl{}, combine @shredded carrots{1%cup}, scallion whites, @white wine vinegar{1%tbsp}, 1 tsp @sugar{2%tbsp}, and ¼ tsp @salt{1%tsp}. Microwave for ~{45%seconds}. Set aside to pickle, tossing occasionally. In a #small bowl{}, combine @sriracha{1%tbsp}, @soy sauce{2%tbsp}, half the @sesame oil{1%tbsp}, and 1 tbsp @sugar{2%tbsp}.

Heat a drizzle of @cooking oil{2%tbsp} in a #medium pan{} over medium-high heat. Add @chopped chicken breast{1%lb}; cook until browned and cooked through ~{6%minutes}. Transfer to a plate. Wipe out pan. Heat another drizzle of oil in same pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy ~{5%minutes}. Stir in 2 tsp sauce, salt, and @black pepper{1%tsp}. 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{2%cups} and cook, stirring, until wilted ~{3%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.

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 ~{2%minutes}. -- TIP: Oil may splatter a bit, so be careful! -- Remove pan from heat.

In pan, top crispy rice with chicken, mushrooms, spinach, and pickled carrots (draining first) in separate sections. Drizzle everything with remaining sauce and garnish with scallion greens and @crispy fried onions{2%tbsp}. Serve directly from pan.