Spinach Fried Rice

Serves 1
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Directions

  1. 1Cook rice as normal in a rice cooker or over the stove, then cool down and refrigerate for at least a day.
  2. 2Cook rice as normal in a rice cooker or over the stove, then cool down and refrigerate for at least a day.
  3. 3Cook rice as normal in a rice cooker or over the stove, then cool down and refrigerate for at least a day.
  4. 4Season and beat the eggs.
  5. 5Season and beat the eggs.
  6. 6Season and beat the eggs.
  7. 7Scramble the seasoned eggs in a pan and set aside.
  8. 8Scramble the seasoned eggs in a pan and set aside.
  9. 9Scramble the seasoned eggs in a pan and set aside.
  10. 10Melt one-third of the butter in a heated pan.
  11. 11Melt one-third of the butter in a heated pan.
  12. 12Melt one-third of the butter in a heated pan.
  13. 13Add day-old refrigerated white rice to the pan and break up clumps.
  14. 14Add day-old refrigerated white rice to the pan and break up clumps.
  15. 15Add day-old refrigerated white rice to the pan and break up clumps.
  16. 16Add the remaining butter on top of the rice and mix to coat.
  17. 17Add the remaining butter on top of the rice and mix to coat.
  18. 18Add the remaining butter on top of the rice and mix to coat.
  19. 19Season the rice with salt and sugar.
  20. 20Season the rice with salt and sugar.
  21. 21Season the rice with salt and sugar.
  22. 22Cook the rice until excess moisture is removed, then set aside in a bowl and separate the rice as much as possible to allow moisture to evaporate.
  23. 23Cook the rice until excess moisture is removed, then set aside in a bowl and separate the rice as much as possible to allow moisture to evaporate.
  24. 24Cook the rice until excess moisture is removed, then set aside in a bowl and separate the rice as much as possible to allow moisture to evaporate.
  25. 25Cook the finely chopped flat leaf spinach on high heat until wilted.
  26. 26Cook the finely chopped flat leaf spinach on high heat until wilted.
  27. 27Cook the finely chopped flat leaf spinach on high heat until wilted.
  28. 28Collect the water that comes out of the spinach on one side of the pan.
  29. 29Collect the water that comes out of the spinach on one side of the pan.
  30. 30Collect the water that comes out of the spinach on one side of the pan.
  31. 31Using tongs and crumbled paper towels, absorb the water from the spinach, gently blotting against it until no excessive moisture remains, but it's not too dried out.
  32. 32Using tongs and crumbled paper towels, absorb the water from the spinach, gently blotting against it until no excessive moisture remains, but it's not too dried out.
  33. 33Using tongs and crumbled paper towels, absorb the water from the spinach, gently blotting against it until no excessive moisture remains, but it's not too dried out.
  34. 34Add the buttered rice back into the pan.
  35. 35Add the buttered rice back into the pan.
  36. 36Add the buttered rice back into the pan.
  37. 37Mix the spinach and rice together until fully incorporated.
  38. 38Mix the spinach and rice together until fully incorporated.
  39. 39Mix the spinach and rice together until fully incorporated.
  40. 40Add Kikkoman Japanese version of juyu (umami soup base) and toss until evenly coated.
  41. 41Add Kikkoman Japanese version of juyu (umami soup base) and toss until evenly coated.
  42. 42Add Kikkoman Japanese version of juyu (umami soup base) and toss until evenly coated.
  43. 43Add scrambled eggs and cook until the rice starts to crisp.
  44. 44Add scrambled eggs and cook until the rice starts to crisp.
  45. 45Add scrambled eggs and cook until the rice starts to crisp.
  46. 46In another pan, cook the thinly sliced beef quickly until mostly browned but still slightly pink.
  47. 47In another pan, cook the thinly sliced beef quickly until mostly browned but still slightly pink.
  48. 48In another pan, cook the thinly sliced beef quickly until mostly browned but still slightly pink.
  49. 49Blot excess liquid from the beef.
  50. 50Blot excess liquid from the beef.
  51. 51Blot excess liquid from the beef.
  52. 52Add sugar and soy sauce to coat the beef.
  53. 53Add sugar and soy sauce to coat the beef.
  54. 54Add sugar and soy sauce to coat the beef.
  55. 55Cut the beef into small, bite-sized pieces.
  56. 56Cut the beef into small, bite-sized pieces.
  57. 57Cut the beef into small, bite-sized pieces.
  58. 58Spoon the spinach fried rice into bowls.
  59. 59Spoon the spinach fried rice into bowls.
  60. 60Spoon the spinach fried rice into bowls.
  61. 61Top with beef and a little drizzle of sesame oil.
  62. 62Top with beef and a little drizzle of sesame oil.
  63. 63Top with beef and a little drizzle of sesame oil.
  64. 64Serve hot, optionally with kimchi.
  65. 65Serve hot, optionally with kimchi.
  66. 66Serve hot, optionally with kimchi.

Ingredients

  • 1.5 cups short- or medium-grain white rice
  • 1.5 cups short- or medium-grain white rice
  • 1.5 cups short- or medium-grain white rice
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 20 grams salted butter
  • 20 grams salted butter
  • 20 grams salted butter
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 1 teaspoon sugar
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 5 tablespoons Kikkoman Hon Tsuyu soup and sauce base
  • 5 tablespoons Kikkoman Hon Tsuyu soup and sauce base
  • 5 tablespoons Kikkoman Hon Tsuyu soup and sauce base
  • 1 teaspoon neutral cooking oil
  • 1 teaspoon neutral cooking oil
  • 1 teaspoon neutral cooking oil
  • 3 large eggs
  • 3 large eggs
  • 3 large eggs
  • 0.25 teaspoon sugar
  • 0.25 teaspoon sugar
  • 0.25 teaspoon sugar
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 1 pound flat-leaf spinach, chopped fine
  • 1 pound flat-leaf spinach, chopped fine
  • 1 pound flat-leaf spinach, chopped fine
  • 8 ounces thinly sliced beef brisket, pat-dried, cut into rough 2 ics-inch pieces
  • 8 ounces thinly sliced beef brisket, pat-dried, cut into rough 2 ics-inch pieces
  • 8 ounces thinly sliced beef brisket, pat-dried, cut into rough 2 ics-inch pieces
  • 1.5 teaspoons sugar
  • 1.5 teaspoons sugar
  • 1.5 teaspoons sugar
  • 1.5 teaspoons soy sauce
  • 1.5 teaspoons soy sauce
  • 1.5 teaspoons soy sauce
  • Sesame oil
  • Sesame oil
  • Sesame oil

Equipment

panrice cookertongspaper towelsbowl

Tips

  • Use less water when cooking the rice to prevent it from becoming mushy, especially since spinach has a high water content.
  • For the tsuyu, make sure to use the Japanese version by Kikkoman for better taste.
  • If using Costco beef balls instead of brisket, there's no need to pat them dry.