• Course

    Main Course

  • Prep time

    10 Mins

  • cook time

    35 Mins

  • servings




  • 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
  • 1 tbsp plus 1 tsp 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 red chili flakes. Set aside.

  • 3

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

  • 4

    In a small bowl, mix together the red chili flakes and 1 tbsp of soy sauce to make the sauce. Stir together to form a paste before whisking in the remaining ingredients.

  • 5

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

product used in the recipe

Forbidden® Rice