Author Notes
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
Ingredients
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6 sprigs
scallions
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2 cups
cooked rice
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2
eggs
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1 handful
spinach
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1 tablespoon
olive oil
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1 teaspoon
sea salt
Directions
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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.
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Heat olive oil in pan or wok over medium heat
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Pour the the scallions and spinach in the hot oil and stir fry for about a minute
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Break the two eggs on top of the spinach and scallions and stir to make a scramble
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Pour in the rice and stir untill all ingredients are mixed in. Stir-fry all ingredients for about a minute
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Serve. Add pepper to taste.
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