Vegan Mushroom & Spinach Bibimbap

🥘 Ingredients

• black pepper
• button mushrooms
  8 oz
• cooking oil
  4 tsp
• crispy fried onions
  2 unit
• salt
• scallions (separating whites from greens)
  4
• sesame oil
  2 tbsp
• shredded carrots
  8 oz
• soy sauce
  4 tbsp
• spinach
  10 oz
• sriracha
  2 tsp
• white rice
  1.5 c
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• small pot
• medium
• small
• medium pan

1. 

   1

   In a small pot , combine white rice and 1¼ cups water with 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 on step 5.

   white rice: 1.5 c, salt
2. 

   2

   While rice cooks, wash and dry produce. Trim and thinly slice scallions . Trim and thinly slice button mushrooms if needed.

   scallions: 4 (separating whites from greens), 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 until slightly pickled, ⏱️ 45 seconds ; set aside to pickle, stirring occasionally. In a small bowl, stir together sriracha , soy sauce , half the sesame oil , and 1 tbsp sugar until combined.

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

   4

   Heat half the cooking oil in medium pan over medium heat; add the sliced mushrooms. Cook, stirring occasionally, until browned and slightly crispy, ⏱️ 5 minutes . Stir in 2 tsp of the prepared sauce, salt, and black pepper . Transfer mushrooms to a plate; wipe out the pan. Heat another drizzle of the same pan, add spinach and cook over medium-high heat, stirring occasionally, until largely wilted, ⏱️ 3 minutes . Off the heat, stir in the remaining sesame oil and move spinach to the plate beside the mushrooms.

   cooking oil: 4 tsp, black pepper, spinach: 10 oz
5. 

   5

   Wipe the pan and put it over high heat with the remaining cooking oil. Once the oil is very hot, press the rice into the pan in an even layer, and cook undisturbed until a golden‐brown crust forms underneath, ⏱️ 2 minutes .
6. 

   6

   In the same pan, top the crispy rice with the cooked mushrooms, spinach, and pickled carrots. Drizzle with all the remaining sauce, and sprinkle with crispy fried onions and the reserved scallion greens. Serve directly from the pan.

   crispy fried onions: 2 unit