Author Notes: To me, this makes the perfect savory breakfast, especially with a cup of green tea on the side. Sometimes I'll have it with a fried egg on top, or a bit of oil-packed tuna, or whatever leftovers I have lying around. It was created when I found a random package of frozen spinach in my freezer, and realized that I had never used the stuff before. I've since tried it with fresh spinach, and though I feel a little guilty to admit it, I much prefer it with the frozen variety. - linzarella
- 1/2 yellow onion, diced
- 2 tablespoons olive oil
- 3 tablespoons fresh ginger, chopped
- salt and pepper
- 2 tablespoons mirin
- 1 package frozen spinach, thawed and excess water squeezed out
- 1/2 cup cooked brown rice
- 1 tablespoon rice vinegar
- 1/4 cup toasted pumpkin seeds
- 3 umeboshi plums
- In a medium pot, sauté the onions and ginger in the oil until the onions are translucent and the ginger smells amazing. Add mirin, salt, and pepper to taste, cook a few minutes more, then add the frozen spinach, and toss well to break up the clumps and coat it with the oil and onions.
- Tun the heat to low, add the rice, and stir to fully combine. Cook for a minute or two more, then divide into three bowls. Top each bowl with rice vinegar, toasted pumpkin seeds, and umeboshi plum.