• 4 scallions (green parts)
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp red chili flakes

Sesame Garlic Spinach

  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 4 cups fresh spinach, packed
  • 1 tbsp sesame seeds, toasted
  • ½ tsp sea salt


  • 3 tsp red chili flakes
  •  tbsp reduced-sodium soy sauce or tamari
  • 2 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 2 tsp honey
  • 1 tsp water
  • ½ tsp sesame oil

product used in the recipe

Forbidden® Rice

  • 1

    Add rice, water, and a pinch of salt to a large pot. Bring to a low boil, reduce heat, and let simmer with the lid on for 30 mins or until liquid is absorbed. Fluff with a fork and set aside.

  • 2

    Cut scallions in half crosswise (into ~3-4-inch pieces), then thinly slice each half lengthwise to create almost ribbon-like pieces. Place in a medium bowl and toss with the rice wine vinegar, sesame oil, and chili flakes. Set aside.

  • 3

    Prepare spinach by heating olive oil and sesame oil in a large skillet over a medium heat. Add garlic and cook for 1 min, stirring occasionally to prevent from burning. Add spinach and cook for 2-3 mins or until wilted. Turn off heat and stir in sesame seeds and sea salt. Remove from pan and set aside.

  • 4

    In a small bowl, combine chili flakes and soy sauce or tamari to make the sauce. Stir together to form a paste before whisking in the remaining ingredients.

  • 5

    Divide cooked rice between 2 bowls and top with arugula, scallions, and spinach. Top each bowl with a fried egg and some of the sauce.

product used in the recipe

Forbidden® Rice

Instruction video