Vegan Mushroom & Spinach Bibimbap

🥘 Ingredients

• black pepper
  ¼ tsp
• button mushrooms
  8 oz
• cooking oil
  2 tbsp
• crispy fried onions
  2 tbsp
• salt
  ½ tsp
• scallions
  2 pieces
• sesame oil
  2 tbsp
• shredded carrots
  1 c
• soy sauce
  2 tbsp
• spinach
  4 oz
• sriracha
  1 tbsp
• sugar
  2 tbsp
• white rice
  1 c
• white wine vinegar
  2 tbsp

🍳 Cookware

• small pot
• medium microwave-safe bowl
• small bowl
• medium pan

1. 

   1

   In a small pot , combine white rice , 1¼%cups water, and a pinch of salt . 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.

   white rice: 1 c, salt: ½ tsp
2. 

   2

   While rice cooks, wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Trim and thinly slice button mushrooms .

   scallions: 2 pieces, button mushrooms: 8 oz
3. 

   3

   In a medium microwave-safe bowl , combine shredded carrots , scallion whites, white wine vinegar , 1%tsp sugar , and ¼%tsp salt. Microwave ⏱️ 45 seconds . Set aside to pickle, tossing occasionally. In a small bowl , combine sriracha , soy sauce , half the sesame oil , and 1%tbsp sugar. Stir until combined.

   shredded carrots: 1 c, white wine vinegar: 2 tbsp, sugar: 2 tbsp, sriracha: 1 tbsp, soy sauce: 2 tbsp, sesame oil: 2 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a medium 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 . 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 minutes . 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.

   cooking oil: 2 tbsp, black pepper: ¼ tsp, spinach: 4 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 cooked rice; spread out in an even layer. Cook, undisturbed, until a crust forms on the bottom of rice, ⏱️ 1 minutes . 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.

   crispy fried onions: 2 tbsp