Rice bowls · FIRST EDITION

Egg, spinach & ginger rice

Freshly cooked rice, soft scrambled eggs and greens with a light ginger seasoning.

25 minutes · Serves 2

Serving inspiration · stock photograph

The comfort of egg fried rice, made with fresh rice and eggs cooked gently on the side.

Here’s how.

1
Start with fresh rice
Cook rice according to the packet, adding peas for the final 3 minutes. Drain if needed and keep warm.
2
Wilt the greens
Heat half the oil in a non-stick pan over medium heat. Add ginger for 30 seconds, then spinach to wilt. Set aside.
3
Scramble gently
Beat eggs. Add remaining oil to the pan over medium-low heat, pour in eggs and stir gently until fully set with no liquid egg remaining.
4
Fold together
Add warm rice, peas, spinach, soy sauce and spring onions. Fold together over low heat until everything is steaming hot, then serve.

Fresh rice needs a gentle fold, not hard stirring, so the grains keep their shape.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.