I started making this recipe when I was in college and started a vegetarian diet. I was inspired by the piles of leftover rice everyday when I lived with my mother. I was raised in Colombia and rice is a staple food there. —Vanessa
In This Recipe
Chop scallions and spinach, add sea salt. Chop scallions fine or thick depending on your personal taste. I tend to cut them in about 1/2 inch as I enjoy the bite and texture they bring to the dish.
Heat olive oil in pan or wok over medium heat
Pour the the scallions and spinach in the hot oil and stir fry for about a minute
Break the two eggs on top of the spinach and scallions and stir to make a scramble
Pour in the rice and stir untill all ingredients are mixed in. Stir-fry all ingredients for about a minute