Active Time
15 MIN
Total Time
50 MIN
Serves : 2
© Erin Alderson

How to Make It

Step 1    

In a medium saucepan, combine the rice with the water and bring to a simmer. Cover and cook the rice over low heat until tender, about 30 minutes; drain.

Step 2    

In a large, nonstick skillet, heat the sesame oil until shimmering. Add the scallions and cook over moderate heat until tender, 2 to 3 minutes. Stir in the cooked brown rice, vinegar and soy sauce and cook until rice is heated through, about 3 minutes. Add the spinach and cook until wilted, 2 to 3 minutes longer.

Step 3    

Push the cooked rice mixture to the sides of the skillet and add the lightly beaten eggs to the middle, stirring until cooked, 1 minute. Mix the eggs with the rice. Season with salt and pepper and serve hot with soy sauce and hot sauce.

Chef's Notes

One Serving: 483 cal, 14 gm fat, 2.9 gm sat fat, 75 gm carb, 4 gm fiber, 14 gm protein.

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