
Servings |
people
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Ingredients
- 1 large bunch spinach tough stems discarded
- 2 teaspoons sea salt
- 1 tablespoon Vegetable oil
- 2 green onions trimmed and chopped
- 4 cups cold cooked long-grain rice grains separated
- 1/4 pound Smithfield ham or bbq pork cut into 1/2-inch cubes
- 1 egg omelet cut into 2-inch strips
- 1 teaspoon oyster-flavored sauce
- sea salt to taste
- 1 tablespoon light soy sauce
Ingredients
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Instructions
- Wash, drain and finely chop spinach leaves. Toss with salt in a bowl. Let stand until spinach is wilted, about 10 minutes.
- Squeeze spinach with your hands to remove excess water. Chop spinach again. (To reduce sodium in the dish, instead of salting spinach, cook it in a microwave until slightly wilted, then squeeze dry and finely chop.)
- Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Scatter green onions in pan; stir fry until fragrant, about 30 seconds. Add rice, ham, omelet strips and chopped spinach. Add oyster sauce, salt and soy sauce. Cook, stirring, frequently, until rice is heated through, 2 to 3 minutes.
Recipe Notes
© Yan Can Cook, Inc. 2023
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