Fried rice with spinach

  • Yield : 6-8 people
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 40m

Fried rice with spinach
This is an essential dish to have in your inventory to complete any Asian meal. The fried rice is best made with left over plain rice along with fresh vegetables.


Step 1

Heat a wok over high heat; the metal will have a matte appearance and a drop or two of water flicked onto its surface should evaporate on contact.

Step 2

Add the oil and heat until shimmering but not smoking. Add the spinach, fish sauce and soy sauce and cook stirring until wilted. Set this aside.

Step 3

Cook the rice in advance ensuring that the grains are just cooked and separate. Let it cool and in a bowl, stir together the rice, salt, sugar, and black pepper, breaking up any clumps and mixing well to combine.

Step 4

Return the wok to high heat and heat the oil until it is shimmering. Crack the egg into the pan. With the back of a spoon or spatula, immediately scramble the egg. Smearing and spreading it around to coat as much of the bottom of the wok as possible. When the egg is no longer wet but has not yet begun to brown, add the spinach and the rice and toss to combine. Continue stir-frying until the rice is heated through, about 2 minutes.

Step 5

Season to taste with additional soy and fish sauce. Remove from the heat and stir in the scallions. Transfer to a warmed platter and serve immediately.

My Notes
1. Bok Choy can be used instead of spinach.
2. Fried rice is best made with left over rice. You will do well to cook the rice the previous day or well in advance so that it cools down and the grains can be easily separated.
3. Mixing the rice with the sugar, salt and pepper to season it is a great way to ensure that the rice tastes good.

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