Ingredients:
- 2 cups Minute Instant Jasmine Rice
- 1/4 cup canola oil, divided
- 8 cups baby spinach
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 teaspoons soy sauce
- 4 teaspoons rice wine vinegar
- 1 cup bean sprouts
- 1 cup matchstick carrots
- 1 cup prepared kimchi, chopped
- 4 eggs, fried
- 4 teaspoons Sriracha
- 4 teaspoons sesame seeds, toasted
Directions:
Prepare rice according to package directions.
In large skillet over medium heat, heat 2 tablespoons oil. Saute spinach, garlic, ginger, salt and pepper 3-5 minutes, or until spinach is wilted. Transfer to bowl and keep warm.
Wipe out skillet. Heat remaining oil over medium-high heat. Stir-fry rice 3-5 minutes, or until slightly crisp. Stir in soy sauce and vinegar.
Divide rice among four bowls. Top each serving with bean sprouts, carrots, kimchi and one fried egg. Drizzle with Sriracha and sprinkle with sesame seeds.
