Chicken, Mushroom & Spinach Bibimbap

🥘 Ingredients

• black pepper
  2 tsp
• button mushrooms
  2 c
• chopped chicken breast
  2 lb
• cooking oil
  4 tbsp
• crispy fried onions
  4 tbsp
• salt
  3 tsp
• scallions
  6 pieces
• sesame oil
  2 tbsp
• shredded carrots
  2 c
• soy sauce
  4 tbsp
• spinach
  4 c
• sriracha
  2 tbsp
• sugar
  6 tbsp
• white rice
  2 c
• white wine vinegar
  2 tbsp

🍳 Cookware

• small pot
• medium bowl
• small bowl
• medium pan

1. 

   1

   chopped chicken breast shredded carrots spinach button mushrooms soy sauce white wine vinegar sesame oil crispy fried onions scallions sriracha white rice cooking oil sugar salt black pepper

   chopped chicken breast: 1 lb, shredded carrots: 1 c, spinach: 2 c, button mushrooms: 1 c, 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 c, cooking oil: 2 tbsp, sugar: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   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 later.

   white rice: 1 c, salt: 1 tsp
3. 

   3

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

   scallions: 3 pieces, button mushrooms: 1 c
4. 

   4

   In a medium bowl , combine shredded carrots , scallion whites, white wine vinegar , 1 tsp sugar , and ¼ tsp salt . 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 .

   shredded carrots: 1 c, white wine vinegar: 1 tbsp, sugar: 2 tbsp, salt: 1 tsp, sriracha: 1 tbsp, soy sauce: 2 tbsp, sesame oil: 1 tbsp, sugar: 2 tbsp
5. 

   5

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add chopped chicken breast ; 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 . 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 .

   cooking oil: 2 tbsp, chopped chicken breast: 1 lb, black pepper: 1 tsp, spinach: 2 c
6. 

   6

   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 .
7. 7

   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 . Serve directly from pan.

   crispy fried onions: 2 tbsp