Japanese-Style Scrambled Eggs with Spinach and Rice

Ingredients

• 10 large eggs
• 3 tablespoons avocado oil
• 6 ounces fresh spinach
• 4 stalks scallions
• 2 cups short-grain white rice
• 2 tablespoons coconut aminos
• 1 teaspoon rice vinegar
• 3 tablespoons toasted pumpkin seeds
• 1 teaspoon salt
• 1 teaspoon, grated fresh ginger
• 1/2 teaspoon granulated sugar

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear, then cook it in 2 1/2 cups water with 1/2 teaspoon salt: bring to a boil, cover, reduce to low, and steam for 18 minutes. Rest covered for 10 minutes, then fluff.

2. 2

   While the rice cooks, whisk the eggs with 1/2 teaspoon salt and the sugar until completely uniform and pale.

3. 3

   Heat 1 tablespoon avocado oil in a nonstick skillet over medium heat. Add the spinach and grated ginger and cook, tossing, until just wilted, about 2 minutes. Transfer to a plate and squeeze out excess liquid.

4. 4

   Wipe the skillet, add 1 tablespoon avocado oil, and set over low heat. Pour in the eggs and stir slowly and constantly with a silicone spatula, scraping the bottom, keeping large soft curds. Pull the pan off the heat when the eggs are just barely set and glossy, about 8 minutes.

5. 5

   Fold the wilted spinach and sliced scallion whites into the eggs gently.

6. 6

   Stir the coconut aminos and rice vinegar together and drizzle over the hot rice; toss lightly.

7. 7

   Plate the rice, top with the soft egg mixture, scatter scallion greens and toasted pumpkin seeds over the top, and finish with a few drops of avocado oil.