Preparation time: 15 minutes
Cooking time: 15 minutes
Servings: 2–3
Ingredients
For the fried rice:
2 cups (about 400 g) cooked short-grain rice, from the previous day
2 cups (about 150 g) spinach, washed and chopped
2 cups (about 150 g) mixed mushrooms (button, maitake, shiitake, chanterelle), roughly chopped
3 eggs, beaten
1 tbsp (15 ml) water
½ tbsp (7.5 ml) lemon juice
1 green onion, finely sliced
1½ tbsp (22.5 ml) divided ground Magic Blend
4 tbsp (60 ml) vegetable oil
1 tsp (5 ml) sesame oil
Salt, to taste
Kimchi (optional)
Preparation
Prepare the ingredients
Beat the eggs with 1 tbsp (15 ml) magic blend, water and a pinch of salt. Wash, chop, and set aside the spinach, mushrooms, and green onion.
Cook the eggs
In a large pan or wok over high heat, add 1 tablespoon (15 ml) of oil. Add the egg mixture, lower heat and stir until cooked. Set aside.
Cook the mushrooms
In the same pan, heat 1 tablespoon (15 ml) of oil over medium-high heat. Add the mushrooms and sauté until all water is evaporated and start to brown, about 5 minutes. Add lemon juice to deglaze.
Cook the spinach
In the same pan, heat 1 tablespoon (15 ml) of oil over medium-high heat. Add the spinach. Sauté until it releases its water, about 5 minutes. In a strainer, squeeze and drain excess water.
Combine ingredients
In the same pan, heat 1 tablespoon (15 ml) of oil and ½ tablespoon (7.5 ml) of magic blend. Combine and stir rice, mushrooms and spinach until hot. Add cooked eggs. Let the rice crust on the bottom of the pan, it's the best part.
Finish and serve
Drizzle with sesame oil. Sprinkle with sliced green onions before serving. Serve hot as a main or side dish. Accompany with kimchi.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
