Emerald Rice

Recipe Ingredients

1		Large bunch spinach - tough stems
		Discarded
2 teaspoons	10ml	Salt
1 tablespoon	15ml	Vegetable oil
2		Green onions - trimmed, chopped
4 cups	640g / 22oz	Cold cooked long-grain rice - grains separated
1/4 lb	113g / 4oz	Virginia ham - cut 1/4" cubes
		= (or use 1/4 lb Classic Char Siu)
1/2 cup	118ml	Omelet strips
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Soy sauce

Recipe Instructions

Wash, drain, and finely chop the leaves. Toss the spinach together with the 2 teaspoons salt in a bowl. Let stand until the spinach is wilted, about 10 minutes.

Squeeze the spinach with your hands to remove the excess water, then chop the spinach again. (To reduce the sodium in this dish, cook the spinach in a microwave oven until slightly wilted, then proceed as above.)

Heat a wok over medium-high heat until hot. Add oil and swirl to coat the sides. Scatter the green onions over the oil and stir-fry until fragrant, about 20 seconds.

Add the rice, ham, omelet strips and chopped spinach. Sprinkle the 1 teaspoon salt and soy sauce over the rice. Cook, stirring frequently, until the rice is heated through, about 2 to 3 minutes.

Pile rice onto a serving platter.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Rice to the - Occasion) - from the TV FOOD NETWORK CANADA

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