Rating: 3.63 stars
16 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

This dish is a great way to finish off cold leftover rice, which holds its shape better than freshly cooked rice does.

Everyday Food, June 2012

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Read the full recipe after the video.

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Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together soy sauce, vinegar, and sugar until sugar is dissolved. In a large nonstick skillet or wok, heat 1 teaspoon oil over medium-high. Add egg and cook until set; transfer to a cutting board. Add remaining 1 tablespoon oil to skillet. Add carrot and cook, stirring, until softened, 3 minutes. Add scallion, ginger, and garlic and cook until scallion is soft, 2 minutes. Add rice and cook, tossing, until warmed through, 2 minutes. Add spinach and cook until wilted, 2 minutes. Add soy sauce mixture and cook, stirring, until liquid is absorbed, 1 to 2 minutes. Coarsely chop egg and stir into rice.

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Reviews (2)

16 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5.0 stars
05/19/2020
Hey, I just wanted to say how I love your combination of ingredients used. I have a few tips to make my recipe pop too! Check it out😉http://resepisteamboat.blogspot.com/
Rating: 4 stars
11/11/2013
Super-easy and quick recipe. I added extra carrots, but didn't use the vinegar though, and it still was really tasty. Really suggest this for light dinner or lunch, not something I would serve to guests.
Rating: 4 stars
09/10/2012
Super simple and easy to modify with whatever veggies you have in your fridge. Yum.
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