Spinach Mushroom Fried Rice

I had a craving for spinach. Wow, that is weird to say. I'm still getting used to eating mostly vegetables and actually liking veggies that I would never have tried a year ago. My favorite spinach dish to make and to eat is a Korean side dish with garlic, soy sauce, and sesame seed oil (one of the best condiments ever). I've always made it with baby leaf spinach because that was what was on sale, and for some reason thought that all spinach was the tender small leaves. When I bought spinach for dinner this time, I bough the regular kind, and figured out that regular spinach is not one of my favorites. I was surprised there really aren't any spinach fried rice recipes out there, so I made one myself.

Does everyone ever plan making fried rice ahead of time? I always come up with the idea right before I make it. So I make the rice in the microwave, throw it in a baking dish, then into the freezer to cool it down. It would probably taste better being a day old but it still tastes good!

Spinach Mushroom Fried Rice

Ingredients

2 cups of dried Jasmine rice

3 cups of water

Vegetable oil

3 large eggs

1 tablespoon sesame seed oil

1 large onion, chopped

3 garlic cloves, minced

1 teaspoon minced ginger

4 tablespoons soy sauce

6 green onions, thinly sliced

3/4 cup of fresh shiitake mushrooms, sliced

1/2 cup of thinly sliced bamboo shoots

1 cup of baby leaf spinach

Make the rice and cool.

Make scrambled eggs with the eggs and place on a plate. Place a tablespoon of oil in pan or wok and stir fry onion until soft. Add the garlic and ginger and stir fry for 30 seconds. Add 2 more tablespoons of vegetable oil and stir in cooked rice, green onions, bamboo shoots, and mushrooms. Toss and mix until very hot. Then sprinkle with soy sauce and sesame seed oil and mix. Remove from heat, add eggs and spinach. Mix.