Makes 4 side servings

Ingredients:
5 cups cooked Jasmine Rice
1 tablespoon grapeseed oil
1 tablespoon minced ginger
1 bunch scallions, sliced, reserve some greens
1 minced jalapeno
2 eggs, scrambled
4 cups baby spinach, washed and dried
Salt and Pepper to taste


Directions:
Heat a large sauté pan or wok over high heat. Add the oil, garlic, ginger, scallions and jalapeno and sauté until soft. Be careful not to burn! Add the scrambled eggs and rice. Stir until mixed well. Add the salt and pepper and check for seasoning. When the rice is hot, add the spinach and remove from the heat when it just begins to wilt. Serve immediately