Spinach Fried Rice

Rinse the uncooked rice under cold water until the water runs clear, then drain well. In a medium pot, bring 3 cups of water to a boil, add the rinsed rice and 1 tsp salt, then stir once.

Reduce heat to low, cover the pot tightly, and simmer the rice until fully cooked and all water is absorbed.

While the rice cooks, finely chop the medium onion and sweet pepper. Roughly chop the spinach into bite-sized pieces.

When the rice is cooked, spread it on a plate or tray to cool slightly so the grains remain separate when fried.

Heat the vegetable oil or margarine in a large skillet or wok over medium-high heat.

Add the chopped onion to the hot oil and stir-fry until softened and fragrant.

Add the chopped sweet pepper and stir-fry for another 2 minutes until slightly softened.

Add the cooled cooked rice to the skillet, breaking up any clumps, and toss constantly to combine with the oil and vegetables.

Add the chopped spinach to the rice and continue tossing until the spinach is wilted and evenly distributed throughout the rice.

Taste the fried rice and adjust seasoning with additional salt if needed, then serve hot.