( I use long grain boiled in chicken stock)
fresh spinach, chopped fine
chopped green onion
( chopped fine)
garlic cloves, minced
salt and pepper
- In a medium-hot wok, add oil, garlic and carrots.
- Saute for 1-2 minutes or until carrots are semi-soft.
- Add soy sauce and rice to wok.
- As you fry the rice, add first the peas, then spinach and then the green onion at 1-2 minute intervals.
- Serve Immediately.