A simple, savory fried rice with fluffy scrambled egg, finely chopped spinach, and soft rice for a gentle texture kids usually enjoy.
ABy Annebala
Servings
4
3 cup Day-old cooked white rice
3 piece Eggs
2 cup Fresh baby spinach
2 clove Garlic cloves
2 tbsp Light soy sauce
1 tsp Sesame oil
2 tbsp Neutral oil (e.g. vegetable or sunflower oil)
0.25 tsp Salt
0.25 tsp White pepper
Calories
403 kcal
Protein
10g
Carbs
64g
Fat
11g
Fiber
2g
Sugar
1g
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Sarah M. · Melbourne, AU
Prep
1. Finely chop the baby spinach and mince the garlic. Crack the eggs into a bowl, add a pinch of salt, and beat well until smooth. Break up the cold cooked rice with your hands or a spoon so there are no large clumps.
3 cup Day-old cooked white rice,
3 piece Eggs,
2 cup Fresh baby spinach,
2 clove Garlic cloves,
0.2 tsp Salt
Cook the Eggs
2. Heat a wok or large non-stick pan over medium-high heat. Add half the neutral oil and swirl to coat. Pour in the beaten eggs and gently scramble until just set but still slightly soft. Remove the eggs to a plate and set aside.
3. Add the remaining neutral oil to the same wok over high heat. Add the garlic and stir-fry for about 20–30 seconds until fragrant but not browned. Add the rice and spread it out in the wok, pressing lightly. Stir-fry for 2–3 minutes, tossing frequently, until each grain is heated through and slightly toasted.
3 cup Day-old cooked white rice,
2 clove Garlic cloves,
1 tbsp Neutral oil (e.g. vegetable or sunflower oil)
4. Add the chopped spinach and toss with the rice for about 1 minute until wilted. Drizzle the light soy sauce around the edge of the wok (not directly on the rice) and toss everything together quickly. Season with white pepper and taste, adjusting salt if needed.
2 cup Fresh baby spinach,
2 tbsp Light soy sauce,
0.2 tsp Salt,
0.2 tsp White pepper
Finish & Serve
5. Return the scrambled eggs to the wok and gently fold them through the rice, breaking them into soft pieces. Drizzle over the sesame oil, give a final toss, and serve immediately.
3 piece Eggs,
1 tsp Sesame oil
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