Ingredients
1 1/2 cups long-grain white rice
5 ounces baby spinach (5 cups)
2 1/4 teaspoons vegetable oil
3 carrots, cut into thin matchsticks
1 garlic clove, thinly sliced
4 scallions, white and green parts separated and thinly sliced
3/4 pound shiitake mushrooms, trimmed, thinly sliced
1 English cucumber, cut into thin matchsticks
2 tablespoons soy sauce
4 large eggs
4 teaspoons toasted sesame oil
Sriracha sauce, for serving
Preparation
In a medium pot, cook rice according to package instructions. Meanwhile, in a large nonstick skillet, bring 2 cups water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze spinach dry with a paper towel.
Wipe out skillet; heat 1 1/2 teaspoons vegetable oil over medium-high. Add carrots and cook until crisp-tender, 3 minutes. Add garlic and scallion whites and cook until fragrant, 1 minute. Add mushrooms and cook 4 minutes. Add cucumber and cook until softened, 3 minutes. Add spinach and soy sauce and stir to combine. Transfer vegetables to a bowl and wipe out skillet.
Heat 3/4 teaspoon vegetable oil in skillet over medium-high. Add eggs, reduce heat to medium, and cook until whites are set and yolks are still runny, about 5 minutes. Divide rice among four bowls; top with vegetables and eggs. Drizzle each with sesame oil, sprinkle with scallion greens, and serve with Sriracha.
