Breakfast Fried Brown Rice

• 1 cup short-grain brown rice (or 3 1/2 cups cold cooked brown rice)
• 4 cups water
• 1 tablespoon untoasted sesame oil or peanut oil
• 4 scallions, thinly sliced
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce, plus more for serving
• 2 cups chopped spinach
• 2 eggs, lightly beaten
• Salt
• Freshly ground pepper
• Hot sauce, for serving

1. In a medium saucepan, combine the rice with the water and bring to a simmer.
2. Cover and cook the rice over low heat until tender, about 30 minutes; drain.
3. In a large, nonstick skillet, heat the sesame oil until shimmering.
4. Add the scallions and cook over moderate heat until tender, 2 to 3 minutes.
5. Stir in the cooked brown rice, vinegar and soy sauce and cook until rice is heated through, about 3 minutes.
6. Add the spinach and cook until wilted, 2 to 3 minutes longer.
7. Push the cooked rice mixture to the sides of the skillet and add the lightly beaten eggs to the middle, stirring until cooked, 1 minute.
8. Mix the eggs with the rice.
9. Season with salt and pepper and serve hot with soy sauce and hot sauce.

shortgrain brown rice, water, sesame oil, scallions, rice wine vinegar, soy sauce, chopped spinach, eggs, salt, freshly ground pepper, sauce

Taken from www.foodandwine.com/recipes/breakfast-fried-brown-rice (may not work)