Korean Spinach and Egg Rice Bowl

Korean · 30 min · vegetarian, dairy-free, gluten-free

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Ingredients

• 4 cups Fresh spinach
• 4 large Eggs
• 2 cups Cooked jasmine rice
• 1 tablespoon Sesame oil
• 1 tablespoon Soy sauce (gluten-free, tamari)
• 2 cloves Garlic
• to taste Salt
• to taste Black pepper

Method

1. Wash and drain the fresh spinach thoroughly.
2. In a large skillet, heat 1 teaspoon of sesame oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Add spinach to the skillet, stirring until wilted, about 2-3 minutes. Season with a pinch of salt and a splash of soy sauce. Remove from heat and set aside.
4. In a small bowl, beat the eggs with a pinch of salt and pepper.
5. Heat a non-stick pan over medium heat and add a little sesame oil if desired. Pour in beaten eggs and scramble until just set, about 2-3 minutes.
6. Warm the cooked rice in the microwave or on the stovetop.
7. Assemble the bowls by placing a generous base of rice, topped with the sautéed spinach, and scrambled eggs on top.
8. Drizzle with a few drops of soy sauce and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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