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spinach filled tempered rice plated to perfection

Spinach Rice Recipe

A quick, iron‑friendly spinach rice made with leftover rice, spices, and greens. Vegan‑optional, customizable, and ready in under 30 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Course: Brunch, Dinner, Lunch, Side Dish
Cuisine: South Asian
Calories: 486
Ingredients Method

Ingredients
  

Part A ingredient
  • 2 tbsp Oil of your choice
  • 1 tsp Mustard seeds
  • 1 Sundried red chili pepper
  • few Curry leaves
  • 1/2 medium Onion sliced
  • 1/3 medium Tomato diced
  • 1/2 tsp Turmeric powder
part B optional ingredients
  • 1 Green chili pepper sliced
  • 1/2 tsp Chili flakes
  • 1/2 tsp Chili powder
  • 1 tbsp Maasi or Maldives fish pieces
  • 1/2 cup Proteins pre-cooked
  • 1 Egg scrambled
Part C ingredients
  • 2 cups White rice day-old leftover preferred
  • 1 cup spinach
  • 1 tsp Salt or as need
  • 1 tsp Light soya sauce
  • 1 tsp Sesame oil

Method
 

  1. Start by preparing a non-stick pot/pan large enough to mix the ingredients. Begin with adding oil to heat over medium-high heat.
  2. Add mustard seeds and let them pop. Toss in sundried red chili pepper and a few curry leaves (they’ll sizzle and crisp).
  3. Add onions and sauté until softens, stir in turmeric powdeer, then toss in the tomatoes and cook until softens.
  4. Add green chili pepper, chili flakes, chili powder, and maasi. Followed by the scrambled eggs and pre-cooked proteins (if using). Mix everything well and then combine the white rice.
  5. Toss in the spinach, soya sauce, sesame oil and salt as needed. Stir gently and cook for 2 more minutes until the spinach wilts. Remove from heat and enjoy.