Egg Fried Rice with Spinach

LunchStovetop15 minServes 2VegetarianDairy-free

Ingredients

• 3 cups cold cooked rice
• 3 eggs
• 2 handfuls spinach
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp oil

Amounts are scaled from the original 2 servings; cooking times may change for bigger batches.

Steps

1. Heat the oil in a wok over high heat and cook the garlic 20 seconds.
2. Scramble the eggs until set and push aside.
3. Add the rice and stir-fry 4 minutes until steaming hot.
4. Toss in the spinach and soy sauce and cook until wilted, 1 minute.

Swaps

• Tamari or coconut aminos work in place of soy sauce (tamari is usually gluten-free; check the label).
• Kale, chard or frozen spinach (thawed and squeezed) all work instead of fresh spinach.
• Quinoa, couscous or riced cauliflower can stand in for rice.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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