Spinach Fried Rice
Elevate your weeknight dinner game with this vibrant and flavorful Spinach Fried Rice, a quick and wholesome dish loaded with fresh greens and bold seasonings. This easy recipe combines fluffy cooked rice with sautéed spinach, aromatic garlic, and onions, all tossed in a savory blend of soy sauce and sesame oil. Optional scrambled eggs add a boost of protein, while a sprinkle of red chili flakes delivers a spicy kick for heat lovers. Ready in just 25 minutes, this one-pan wonder is perfect for busy evenings when you crave a nutritious, comforting meal. Garnish with fresh green onions for added freshness, and enjoy this versatile dish as a satisfying vegetarian entrée or a delicious side to complement your favorite main courses. SEO Keywords: Spinach Fried Rice, quick dinner ideas, easy fried rice recipe, healthy rice dishes, spinach recipes.
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Recipe Information
Ingredients
- 3 cups cooked rice
- 4 cups fresh spinach leaves
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red chili flakes (optional)
- 2 pieces egg (optional, for protein)
- 2 pieces green onions, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
If using eggs, crack them into the skillet, scramble, and cook until fully set. Remove the scrambled eggs from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Once hot, add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Add the spinach and cook for 2-3 minutes until wilted, stirring frequently to avoid burning.
Stir in the cooked rice, breaking up any clumps with the back of your spoon or spatula.
Pour in the soy sauce and sesame oil. Stir well to evenly coat the rice and vegetables.
Season with salt, black pepper, and red chili flakes if using. Mix thoroughly to distribute the spices.
If using scrambled eggs, return them to the skillet and stir them into the rice until well combined.
Cook for an additional 2 minutes, ensuring all ingredients are heated through.
Remove from heat, garnish with chopped green onions (if using), and serve warm.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 6.6 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 256 mg | 20% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
