- 4
5/5
(1 Votes)
Ingredients
- 1.5 cups long grain white rice
- 5 cups baby spinach
- 2.25 tsp veg oil
- 3 carrots, cut into matchsticks
- 1 garlic clove, thinly sliced
- 4 scallions, thinly sliced
- 1 cucumber, cut into matchsticks
- 2 tbsp soy sauce
- 4 tsp toasted sesame oil
- Sriracha for serving
Preparation
Step 1
Cook rice according to package directions. In a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring, until wilted, 30 seconds. Drain. When cooled, squeeze dry with a paper towel.
Wipe out skillet. Heat 1.5 tsp veg oil over medium high. Add carrots, cook until tender, 3 minutes. Add garlic and scallion whites and cook 1 minute. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine.
Divide rice among 4 bowls, top with vegetables. Drizzle with sesame oil, sprinkle with scallion greens, and serve with Sriracha.