Rice and Egg Bowl with Spinach

Ingredients

• 1 cup Japanese short grain rice, rinsed and drained
• 2 cups water
• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup fresh spinach leaves
• 4 large eggs
• Salt and pepper, to taste

Method

1. 1In a medium saucepan, combine the rice and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
2. 2Heat 1 tablespoon of oil in a large skillet over medium heat, then add the sliced onion and cook, stirring occasionally, for 8-10 minutes, or until softened and lightly browned.
3. 3Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the fresh spinach leaves to the skillet, cooking until wilted, about 2-3 minutes.
5. 5In a separate bowl, whisk the eggs together with a pinch of salt and pepper, then heat the remaining 1 tablespoon of oil in a non-stick skillet over medium heat.
6. 6Pour in the whisked eggs and scramble them gently, cooking until they are just set, about 3-4 minutes.
7. 7To assemble the bowls, divide the cooked rice between two bowls, top with the scrambled eggs, wilted spinach, and a sprinkle of salt and pepper.
8. 8Serve immediately, with your choice of additional toppings, such as diced scallions or grated cheese.

Goes well with

• Yogurt Parfait150 kcal
  Creamy Delight
• Orange Slices40 kcal
  Citrus Zest

Nutrition per serving