Chicken, Mushroom & Spinach Crispy Rice
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Chicken, Mushroom & Spinach Crispy Rice

Chicken, Mushroom & Spinach Crispy Rice

with Garlicky Soy Sauce, Pickled Carrots & Fried Onions

We put a vegan spin on the iconic Korean hot stone pot bibimbap with its crispy rice crust! You’ll recreate that crunchy, chewy texture at home by pressing the rice into a very hot pan until golden. Serve it hot out of the pan topped with spicy-sweet sautéed mushrooms, pan-wilted spinach, and tangy pickled carrots. You’ll drizzle it all with spicy mayo and then garnish with scallion greens and crispy fried onions for the perfect finishing touch.

Tags:
Easy Prep
Allergens:
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

¾ cup

White Rice

8 ounce

Button Mushrooms

2 unit

Scallions

4 ounce

Shredded Carrots

5 teaspoon

White Wine Vinegar

1 teaspoon

Sriracha Sauce

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

5 ounce

Spinach

1 unit

Crispy Fried Onions

(Contains Wheat)

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

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Nutrition Values

/ per serving
Calories910 kcal
Fat34 g
Saturated Fat7 g
Carbohydrate94 g
Sugar20 g
Dietary Fiber5 g
Protein44 g
Cholesterol110 mg
Sodium2920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Medium Bowl
Small Bowl
Medium Pan

Instructions

Cook Rice
1

• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 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.

Prep
2

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

Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add chicken and cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Make Pickles & Sauce & Spicy Mayo
3

• In a medium microwave-safe bowl, combine carrots, scallion whites, vinegar, 1 tsp sugar, and 1⁄4 tsp salt (2 tsp sugar and 1⁄2 tsp salt for 4 servings). Microwave for 45 seconds. Set aside to pickle, tossing occasionally. • In a small bowl, combine soy sauce, garlic powder, and 1 1⁄2 TBSP sugar (3 TBSP for 4). • In a separate small bowl, combine Sriracha and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook Veggies
4

• Heat a drizzle of 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 pepper. Turn off heat; transfer mushrooms to one side of a plate. Wipe out pan. • Heat a drizzle of oil in pan used for mushrooms 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 1 tsp sauce. Transfer spinach to empty side of plate with mushrooms; wipe out pan.

Use pan used for chicken here.

Make Crispy Rice
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, 1-2 minutes. TIP: Oil may splatter a bit—be careful! • Remove pan from heat and pour remaining sauce over top.

Finish & Serve
6

• In pan, top crispy rice with mushrooms, spinach, and pickled carrots (draining first) in separate sections. • Garnish with scallion greens and crispy fried onions. Drizzle spicy mayo on top, and serve directly from pan.

Top crispy rice with chicken along with mushrooms, spinach, and pickled carrots (draining first) in separate sections.

Chicken is fully cooked when internal temperature reaches 165°.

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