I don’t think that this qualifies as a recipe, really, but it is what I frequently eat for lunch. When I make this rice, someone in my family always says, “What smells so good in here?”
I don’t measure when I make this, so these are general guidelines. Try it if you like rice, spinach, eggs…..and a hot lunch vs. a cold one.
You will need:
- 1-2 cups cooked, leftover rice (I like this with basmati and brown, though any kind will be delicious.)
- 1 – 2 T. oil (I use either coconut or extra virgin olive, though I suppose any kind would be fine.)
- 1 -2 cloves minced or sliced garlic (I usually slice mine and then remove it later. Of course, I always miss some pieces and end up eating a few anyway, so I don’t know why I bother.)
- 1 T. grated fresh ginger if you have it (I often don’t….but it is tasty)
- frozen spinach (of course you could use fresh, but I usually don’t since I can get frozen pesticide-free spinach cheaply.)
- 1 – 2 T. soy sauce or tamari
- 1 – 2 eggs
- toasted sesame oil for drizzling
Put the spinach in a microwave-safe bowl and nuke it in the microwave until it thaws. This usually takes 2 minutes in my microwave. Times will vary for type of microwave that you use and, of course, with the amount of spinach. Squeeze the spinach to rid it of excess water. Set aside. While you’re nuking your spinach, put a large frying pan or skillet (I use my big cast iron one) over medium low heat. Add the oil and saute the garlic (and the ginger, if using) until it softens. Don’t let it brown. After a minute or so, add the rice and stir it all together really well. Continue stirring on an off for a few minutes until rice is warm. (You might want to up the temperature a bit, at this point.) Add the spinach to the skillet and stir again. Cook for another minute or so or until spinach is warm. Drizzle the rice/spinach with the soy sauce and stir to distribute. Remove pan from heat. In another skillet, (or in the same one if, like me, you prefer using the fewest pots possible) scramble the egg(s) using a little more oil. (If you use the same skillet as you did for the rice, put the rice in a serving bowl and wipe out the skillet before continuing with the egg scrambling.) When the eggs are done, toss the rice mixture with the eggs to combine. Serve immediately drizzled with a bit of toasted sesame oil.
Oh, and I also make this without the eggs sometimes when I’m aiming to make lunch for several days. The rice mixture reheats really well and is yummy topped with a fried egg instead of scrambled. If you do it this way, I suggest topping each portion with toasted sesame oil on the day that you eat it instead of when you initially make the rice.
Okay, that’s it.
I hope that y’all are having a good Thursday!