Korean Spinach and Egg Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 30 min · vegetarian, dairy-free
348 cal
14g protein
55g carbs
8g fat
per serving · estimated
Ingredients
- 2 cups Fresh spinach
- 2 large Eggs
- 1 cup Cooked jasmine rice
- 1/2 tbsp Sesame oil
- 1/2 tbsp Soy sauce (gluten-free, tamari)
- 1 clove Garlic
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Wash and drain the fresh spinach thoroughly.
- In a large skillet, heat 1 teaspoon of sesame oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- 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.
- In a small bowl, beat the eggs with a pinch of salt and pepper.
- 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.
- Warm the cooked rice in the microwave or on the stovetop.
- Assemble the bowls by placing a generous base of rice, topped with the sautéed spinach, and scrambled eggs on top.
- 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.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.