Inspired by the end of the spring garden spinach harvest, this Asian-style rice bowl is a one-stop meal. Chock full of vegetables, grains and protein this healthy supper is sure to satisfy. Coconut milk lends it’s exotic flavor to this dish, enhancing it’s richness with a fulfilling body that rounds out the acid of citrus and the punch of soy sauce in a marriage of tastes made in heaven.
1 400 ml can of coconut milk (the regular kind, avoid the lite version)
3/4 c. water
1 c. of white rice
1 Tbsp sesame oil
1 Tbsp soya sauce
1 Tbsp brown sugar
1 Tbsp lime juice
1 clove garlic, minced
4 c. fresh washed spinach
1/4 c. water
salt and pepper to taste
2 stalks garlic (or onion) chives
In a medium saucepan combine rice, water and coconut milk. Bring to a boil over medium/high heat, then cover and reduce heat to a simmer for 20 minutes, stirring occasionally.
While the rice is cooking, beat eggs together with salt and pepper until combined. In a large frying pan or wok, heat sesame oil over medium. When the oil shimmers, pour in the eggs and rotate your frying pan/ wok to make sure a thin layer of egg is spread evenly over the cooking surface. Allow the underside of your egg to brown, about 4-5 minutes, then carefully lift the edge the entire egg-sheet with a spatula and flip. The other side will brown up much faster, about 2 minutes. Remove eggs from pan and slice your egg sheet into long strips with a sharp knife.
Put all of the spinach into the wok/ frying pan and drizzle with 1/4 c. water. The water will help to steam the vegetables. Cook until spinach is a deep green and wilted, then remove from heat and place in a colander. With the back of a spoon, press out the excess spinach juice and then move your veg to the cutting board. Chop spinach with a sharp knife.
When your rice is cooked it’s time to mix it all together. Begin by pouring lime juice, brown sugar, soya sauce and minced garlic into the frying pan and warming them over medium heat for about 2 minutes. Then toss in the rest of your ingredients and stir well. When everything is mixed and heated, throw in the chopped chives and it’s ready to serve.