Shrimp, Mushroom & Spinach Crispy Rice

Name: Shrimp, Mushroom & Spinach Crispy Rice with Garlicky Soy Sauce, Pickled Carrots & Fried Onions
Yield: 2 servings
Ingredients: 3/4 cup Rice; 8 oz Mushroom; 2 unit Scallions; 4 oz Carrot; 5 tsp Wine; 1 tsp Sriracha; 4 tbsp Soy Sauce; 2 1/2 oz Spinach; 1 Onion; Salt; Black Pepper; Granulated Sugar; Cooking Oil; 10 oz Shrimp; 1 tsp Garlic Powder; 2 tbsp Vegan Mayo

with Garlicky Soy Sauce, Pickled Carrots & Fried Onions

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

3/4 cup Rice
8 oz Mushroom
2 unit Scallions
4 oz Carrot
5 tsp Wine
1 tsp Sriracha
4 tbsp Soy Sauce
2 1/2 oz Spinach
1 Onion
Salt
Black Pepper
Granulated Sugar
Cooking Oil
10 oz Shrimp
1 tsp Garlic Powder
2 tbsp Vegan Mayo

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
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!).
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 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.

Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Season with salt and pepper. Heat a drizzle of oil in a medium, preferably nonstick, pan (large pan for 4 servings) over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
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, 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.

Use pan used for shrimp or chicken here.
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 soy sauce mixture over top.
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 shrimp or chicken along with mushrooms, spinach, and pickled carrots (draining first) in separate sections.

Shrimp are fully cooked when internal temperature reaches 145°.

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