This is not a recipe for the faint of heart. Start to finish, it takes about an hour of active work, plus a bit more to start marinating the ingredients. Still, it’s totally worth it if you love lightly cooked vegetables and a savory sauce. This works best with rice that’s been cooked a day or two before and cooled. Start the marinade at least an hour or two before you want to eat.
Turn oven on to 400.
Cut one whole chicken breast into thin, bite sized pieces.
Marinade for protein:
1/4 cup GF low sodium soy sauce
1T Sriracha or other hot sauce
2 crushed garlic cloves
1T water
several grinds of pepper
Marinate chicken for at least an hour. (You can also use firm tofu. Cut the block in half and then wrap it in a clean towel and put a heavy skillet on top to draw water out. Proceed with the marinade.)
Marinade for mushrooms:
2T water
1T Sriracha (or other similar sauce)
1T brown sugar or coconut sugar
1 t toasted sesame oil
1C shitake mushrooms cleaned, stems removed and sliced thin. Marinate in the sauce for at least 2 hours
Other Vegetables:
3 carrots and 2 (small) zucchini cut into matchsticks
2 cups washed, trimmed spinach or kale
1C fresh bean sprouts
Additional:
One egg per person with scant amount of oil for frying
2-3T sesame seeds
2C cooked rice, brown or white basmati
Dressing for finished dish:
2T rice vinegar
1T coconut sugar
1T Sriracha
1T water
several grinds of pepper
Mix all of these and use for final product. Heat gently if you need to dissolve the sugar.
Lightly coat oven Dutch oven or special Bibimbap bowl with toasted sesame oil. Put in oven for 15 minutes to warm. Lightly press approximately 2 cups cold, cooked rice on bottom of pan. Cook for 8-12 minutes so that the rice gets crunchy but not hard.
Heat wok or other heavy pan. Lightly coat with sesame oil. Stir fry chicken or tofu in two batches, turning regularly to cook evenly. Make sure wok does not get too hot. Remove chicken. Wipe out wok or pan with paper towel if it has lots of browned bits, or add a small amount of water and then wipe out.
Add a bit more oil and stir fry carrots and zucchini for 2-3 minutes. Remove.
Repeat for mushrooms, add water if the pan get too dry.
Finally cook spinach or kale 2 minutes until it wilts but is bright green.
As you are cooking the last batch of vegetables, quickly fry the eggs so that they are hot.
Remove bowls or large dutch oven from oven with crispy rice. Place chicken, veggies in neat sections on top. Put fried eggs on top and sprinkle with sesame seeds. Top with Sriracha and dressing. Total yum. Great with sweet iced tea.
