- 2/3 cup [160 mL] uncooked long grain white rice
- 2 tablespoons [30 mL] vegetable oil
- 2 cloves garlic, crushed
- 1 teaspoon [5 mL] freshly grated gingerroot
- 1 carrot, into really fine strips
- 1 zucchini, diced
- 8 ounces [227 g] really small spinach leaves
- 2 teaspoons [10 mL] light soy sauce
- 2 teaspoons [10 mL] brown sugar
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- Boil rice into salted boiling water for approximately 15 minutes, until soft yet still a little crunchy.
- Well drain then cool rice under cold running water; well drain then rinse rice once more under cold running water to remove all the starch.
- Well drain and reserve rice.
- Heat vegetable oil into a preheated wok or a large heavy frypan.
- Stir-fry together crushed garlic and grated gingerroot for approximately 30 seconds.
- Mix in carrots strips and zucchini dices; stir-fry for approximately 2 minutes, until vegetables are soft yet still a little crunchy.
- Then mix in spinach leaves; stir-fry for 1 minute, to wither spinach leaves.
- Well mix in reserved fried, soy and brown sugar.
- Serve immediately, into individual bowls.
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