Whole Grain Wednesdays- "Fried" Green Rice

Do you ever find yourself with leftover rice?  I had a bunch of extra cooked rice from dinner the other night, and since I am still working on my resolution of decreasing food waste in my home, I was looking to get it out of my refrigerator!  In my quest for a recipe containing cooked rice, I stumbled across this one.  I really like this recipe because it not only used up the rice, but was very delicious.  My whole family loved it!  

*Tip- Don't leave out the sesame oil, it makes the dish!

"Fried" Green Rice
5 ounces fresh spinach, washed (or substitute frozen spinach)
3 large eggs
1 Tablespoon water
1/4 teaspoon salt
1 Tablespoon canola or olive oil
3 cups of cooked brown rice
1 teaspoon of sesame oil

Place the spinach in a small skillet with a little water.  Cover and bring to a boil.  Steam the spinach until just wilted.  Drain off any remaining water and let cool.  Chop spinach very finely and set aside.

Whisk together the eggs, water and salt until well beaten.  Spray a saute pan or small skillet with cooking spray and scramble 1/2 of the egg mixture.  Set the eggs aside.

Heat up a wok or large skillet over medium heat until hot.  Add the oil.  Add the rice and toss to coat with the oil.  Reduce the heat and cook, stirring frequently until the rice is hot.  Add the remaining egg mixture to the rice and cook and stir.

Add the chopped spinach and the scrambled eggs to the skillet.  Stir in the sesame oil and cook until mixture is hot.

Crediting information: Makes 12 servings.  Each serving creditable for 1 bread/bread alternate and 1 meat/meat alternate at snack for 1-5 year old children.  (Note: if serving at lunch or supper, it counts for 1 bread/bread alternate only.  There is not enough egg to be creditable as a meat/meat alternate at a meal).