Everyday Food Sep. 2011, serves 4
- In a medium pot or a rice cooker, cook the rice according to package instructions. In a large nonstick skillet, boil 2 cups of water. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze dry with a paper towel.
- Wipe out skillet and heat 1 1/2 teaspoons vegetable oil over med-high heat. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant. Add mushrooms, cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer veggies to a bowl and wipe out skillet.
- Heat 3/4 t oil in skillet over med-high. Fry 4 eggs until whites are set but yolk is still runny. Divide the rice among bowls, top with the vegetables and an egg. Drizzle with sesame oil, sprinkle with scallions greens, and serve with Sriracha.