“Elegant Chinese Breakfast Platter with Scrambled Eggs, Fried Rice, and Sautéed Spinach”

Allergens

Eggs, soy

Ingredients

• 4 large eggs
• 2 cups cooked jasmine rice
• 2 cups fresh spinach
• 1 tablespoon vegetable oil
• 2 green onions, chopped
• Salt and pepper, to taste
• Soy sauce, to taste

Instructions

1. a. In a bowl, whisk together the eggs, salt, and pepper until well combined. Set aside. b. Heat a non stick skillet over medium heat. Add the vegetable oil and swirl to coat the pan. c. Pour the whisked eggs into the skillet and gently stir with a spatula until softly scrambled. Remove from the skillet and set aside. d. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the cooked rice, chopped green onions, salt, pepper, and soy sauce to taste. Stir fry until heated through and fragrant. Remove from the pan and set aside. e. In a large pot, bring water to a boil. Blanch the spinach for 1 2 minutes or until just wilted. Drain and set aside.

Chef’s Insight

Use fresh jasmine rice for the best flavor and texture in this dish.

Notes

Feel free to adjust the seasoning to your preference.