in Recipes

Spinach and rice pan with egg

updated

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Ingredients for 1 servings:

  • ½ cup long grain rice
  • 1 tbsp sambal oelek
  • 1 tsp Thai curry powder
  • 1 clove(s) garlic
  • ½ onion(s)
  • 200 g spinach, frozen
  • 2 eggs

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Finely dice the garlic clove and onion and then fry them in a pan with a little oil along with the rice, curry powder and sambal oelek. The onions, garlic and rice should be translucent, then add twice the amount of water, i.e. one cup per portion of rice, reduce the heat, stir well and let it simmer. Now place the spinach in two corners and drop an egg into the boiling rice between each one. From now on, do not stir the entire dish again; just simmer so that nothing burns. Ideally, the egg will still be soft-boiled, the rice will be cooked through and the spinach will already be warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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