Ingredients:
3 cups cooked rice ( I use long grain boiled in chicken stock)
2 cups fresh spinach, chopped fine
1/2 cup frozen peas
1/4 cup chopped green onions
1/4 cup carrots ( chopped fine)
2 garlic cloves, minced
1/8 cup soy sauce
1 tablespoon sesame oil
salt and pepper
Directions:
In a medium-hot wok, add oil, garlic and carrots.
Saute for 1-2 minutes or until carrots are semi-soft.
Add soy sauce and rice to wok.
As you fry the rice, add first the peas, then spinach and then the green onion at 1-2 minute intervals.
Serve Immediately.
Servings: 4-6
Time preparation: 20 min.
Time total: 28 min.