Vegan Mushroom & Spinach Crispy Rice
with Garlicky Soy Sauce, Pickled Carrots & Fried Onions
- Soy
- Wheat
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.
Ingredients
¾ cup
White Rice
8 ounce
Button Mushrooms
2 unit
Scallions
4 ounce
Shredded Carrots
5 teaspoon
White Wine Vinegar
1 teaspoon
Sriracha Sauce
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2.5 ounce
Spinach
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Garlic Powder
2 tablespoon
Vegan Mayo
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 11⁄4 cups water (21⁄4 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.
• 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!).
• 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 45 seconds. Set aside. • In a small bowl, combine soy sauce, garlic powder, and 11⁄2 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.
• 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, 5-7 minutes. • Stir in 2 tsp soy sauce mixture (4 tsp for 4), salt, and pepper. Turn off heat; transfer 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. • Turn off heat; stir in 1 tsp soy sauce mixture. Transfer to empty side of plate; 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, 1-2 minutes. TIP: Oil may splatter a bit—be careful! • Remove pan from heat and pour remaining soy sauce mixture over top.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the mix of textures and flavors, though some found it too salty; consider using less soy sauce or diluting it 🍲.
- Ease of prep: While some found it simple, others felt there were many components to juggle; crispy rice technique needs practice.
- Suggestions: Add a fried egg, avocado, or tofu for extra protein. Consider using gochujang instead of sriracha for more authentic flavor.
- Portions: Several wanted more spinach and mushrooms; carrots were plentiful, but some found them overpowering.
- Texture: The crispy rice and fried onions were highlights; experiment with letting the rice crisp longer for better results.
Reviews from our home cooks
What a great vegan dish. Such easy instructions to make. Love the crispy rice paired with veggies and sauces made for a great meal.
Loved the texture of the crispy rice in contrast with the other ingredients. Put it on my list of favorites.
This was great! I loved all the flavors and the crispiness of the rice and fried onions.
This is what vegan dishes should be. Fresh vegetables and delicious sauces. No artificial stuff. 10 stars.
Colorful, fresh vegetables. Soy sauce mixture was a good flavor. The fried onions were fun.
DELICIOUS. Loved this one. I'm not vegan so I used real Mayo cuz the vegan stuff upsets my stomach. Great flavors!! Will def order again.
This was a delicious vegan take on Korean bibimbap that I will definitely make again!
Loved this! So much flavor, so filling, lots of nutrition to feel good about.
Very delicious and filling. Loved all the different flavors. Not sure if I went overboard seasoning, but it was quite salty
Soooo salty I could barely eat it. I didn't even add my own salt because I know HF meals lean salty as is- I just used the soy sauce mixture as instructed. I should have completely skipped pouring the soy sauce mixture over the rice. Maybe leave it as an optional drizzle or just halve the soy sauce in the recipe? Needs to be adjusted for sure.
