Spinach Fried Rice

This is a great way to use up leftover rice and to incorporate some greens into your (and your rugrat's) diet. T and I went out on Saturday night and all we had leftover from our visit to a new Indian restaurant we tried out was some Steamed white Basmati rice. Instead of leaving at the restaurant to be thrown out, much to T's chagrin, I got it boxed up. Here's how I ended up using the leftover rice it this afternoon.

Spinach Fried Rice with Mushrooms & Peas

Prep Time: 10 min

Ingredients (1.5 servings):

1. 1/2 cup Steamed White rice
2. 3/4 cup fresh Baby Spinach
3. 1/4 cup Frozen Peas
4. 3-4 Cremini mushrooms, sliced
5. 1 tsp Minced Garlic
6. 1-2 tsp Minced Dried Onion
7. 1-2 tbsp Low-Sodium Soy Sauce
8. 1/2 tsp Rice Wine Vinegar
9. Salt and Pepper, to taste

Directions:

Line a skillet with water (medium heat) and add minced garlic and onion, soy sauce and rice wine vinegar. As the garlic begins to saute, add frozen peas (straight out of the freezer) and allow to simmer for a minute. Layer the spinach on top of the peas, followed by a layer of sliced mushrooms and finally, add the layer of rice to top. I used whole leaves of baby spinach today but may chop it up into smaller pieces next time as I imagine it will go over better with my boy. Reduce heat to medium-low, cover and allow a few minutes for the spinach and mushrooms to wilt and release their water. As the spinach wilts, some of the rice will sink into the brown (soy sauce) liquid at the bottom while some will remain white. I liked the dual tones in this dish. Once all the liquid evaporates, toss everything together and add another splash of water. Cover and let sit for 3-5 minutes until ready to serve. This allows all the flavors to blend together. Garnish with freshly cracked black pepper. 

Nutrition Facts (Per Serving): Calories 240 (Fat Calories 7)

Total Fat 0.8 g; Carbohydrates 51.0 g; Dietary Fiber 3.4 g; Sugars 2.6 g; Protein 7.3 g