ビビンバ（冷凍ビビンバ弁当）｜Marina Takewakiさんのレシピ書き起こし

Cook rice and sticky barley together.

Cut off the base of the spinach and cut into 4cm pieces.
Cut off the stems from the carrots and cut into strips.
Cut the stone part of the enoki mushrooms.

Heat sesame oil (1 tablespoon) in a frying pan and add the carrots.
Sprinkle a little salt (not listed) and stir-fry.
When the carrots are cooked, add chicken stock (1 teaspoon).
Once everything is stir-fried, transfer it from the frying pan to a separate container.

Add sesame oil (1 tablespoon) to a frying pan and fry the spinach over high heat.
Once cooked, reduce the heat to medium and use kitchen paper to remove excess moisture.
Add chicken stock (1 teaspoon), stir-fry everything, then transfer from the frying pan to a separate container.

Chop the enoki mushrooms by hand, put them in a frying pan, add a little salt (not listed), and stir-fry.
Once it's cooked, add water, cover and steam for about 2 minutes.
Add chicken stock (1 teaspoon), stir-fry everything, then transfer from the frying pan to a separate container.

Add the ground chicken breast to the frying pan without adding any oil.
Add a little salt (not listed) and stir fry while crushing.
When the color of the ground chicken breast changes, add (A) and simmer until the liquid evaporates.

Put 1 in the bottom of a storage container (5 servings) and arrange 3, 4, 5, and 6 on top.
Finish by scattering sesame seeds.