Step 1: Get out a medium pot and cook the rice according to package directions.
Step 2: While the rice is cooking bring 2 cups water to boil on high in a large skillet. Add in the spinach. Cook, stirring constantly, until the spinach is wilted. Drain.
Step 3: Squeeze the spinach dry, using a paper towel.
Step 4: Dry the skillet and pour in 1 1/2 teaspoons of the oil. Put in the carrots, cooking on medium high for about 3 minutes.
Step 5: Next add the garlic and the white part of the scallions. Cook for 1 minute.
Step 6: Add the mushrooms and cook for 4 minutes longer.
Step 7: Finally, add the cucumber and cook for 3 minutes, or until they are softened.
Step 8: Add the soy sauce to the spinach. Mix together. In a bowl, add the spinach to the vegetables and mix it all together.
Step 9: In a skillet, heat the 3/4 teaspoon oil on medium high. Add in the eggs, reducing the heat to medium. Cook until the white parts are done. Leave the yolk runny if possible.
Step 10: Put the cooked rice into individual bowls. Add the vegetables, then the eggs.
Step 11: Drizzle some sesame oil on top, then add the green part of the scallions.
Step 12: Serve with sriracha on the side if desired.
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