1. Rinse rice until the water runs clear, then add the rice to a small pot with 1 cup water. Bring to a boil, cover and simmer on low heat for 50 minutes.
2. Remove rice from heat and let sit for about 10 minutes, with the lid still on.
3. Meanwhile heat oil in a nonstick pan over medium heat. Add garlic and cook for 30 seconds. (If using carrots, saute for 4 minutes or until crisp tender, before cooking the garlic.)
4. Add the eggs to the pan. Stir and break up the eggs until almost done cooking. (If using carrots, shove to the side of the pan before adding the eggs.)
5. Add the spinach to the eggs and garlic, stirring a few times.
6. Stir in the teriyaki sauce with the eggs, garlic and spinach.
7. Add the rice to the pan with the egg mixture, then the red pepper flakes, sesame seeds, and scallions (if using). Stir until all ingredients are combined.
-You can also add peas to the fried rice as well as tofu.
-Leftover rice actually works better than freshly cooked, so go ahead and use it if you happen to have some.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 31 (38%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 4.9mg||2 %|
|Sodium 474mg||16 %|
|Potassium 215.2mg||6 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 8g|
|Protein 4.7g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 81
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.