- Rice, uncooked white or brown - 1 cup
- Onions, medium - 1/2 , sliced
- Ginger - 1 tsp , grated
- Soy sauce, low-sodium - 2 Tbsp
- Mirin - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Green onions - 2 , chopped, green and white parts separate
- Eggs - 6
- Salt - 1/2 tsp
- Oil, cooking - 2 Tbsp
- Chicken, ground - 1 lb
- Baby spinach - 5 oz
- Hot sauce (opt) - for serving
Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make seasoning - Combine ginger, soy sauce, mirin, and rice vinegar. (Can be done up to 5 days ahead)
Green onions - Chop green onions, keeping green and white parts separate.
Eggs - Whisk eggs with salt.
Heat oil in a large nonstick pan over medium heat. Add onions and white parts of green onions. Saute until starting to soften, 2 to 3 minutes.
Add chicken and spinach to onions and saute until chicken is nearly cooked through and most of the liquid has cooked off, 4 to 6 minutes.
Pour seasoning over onions and chicken. Simmer until most of the seasoning is absorbed, 3 to 4 minutes.
Move chicken to one side of the pan. Pour eggs into the other side and scramble gently until cooked through. Fold them into the chicken so everything is evenly combined.
If rice was cooked ahead of time, reheat in the microwave.
Divide the rice between serving bowls. Top with scramble. Finish with green parts of green onions and some hot sauce, if you’d like.