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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!) | 2. Wash the spinach well-- spinach tends to be very gritty. | 3. Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections. | 4. Toss the spinach into a pot, along with 1/4 cup of water. | 5. Heat on high; when the water boils, cover the pot. | 6. Cook for 2-3 minutes, until the spinach is wilted. | 7. Drain and set aside. | 8. In a skillet, heat 2 tbsp. | 9. olive oil on medium. | 10. When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and sauté for 2-3 minutes, until the garlic begins to soften and turn translucent. | 11. Add the drained spinach and sauté for another couple of minutes. | 12. Season to taste with salt and plenty of pepper. | 13. Add the cooked rice and stir well to combine. | 14. Taste, then add more salt and pepper as necessary. | 15. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	1 1/2	1/2		-	-	-	-
spinach	1	bunch		-	-	-	-
garlic	2 -3			0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.