Spinach Fried Rice

Kathey Jo Hickey-Van Otten


I like to cook fried rice and am always on the lookout for recipes that I could use. This one I made up along the way and by just adding what I had in the refrigerator at the time. I normally don't use lard, but this time, for whatever reason, I did, and the flavor is wonderful because of it.

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12 or more


10 Min


30 Min


1 lb
rice, brown
1 tsp
sea salt or kosher
1 Tbsp
black salt
1/2 lb
lean ground beef
chopped onion
1 tsp
1 tsp
crushed red pepper flakes
1 c
whole kernal corn
1 c
cooked spinach, canned or frozen
1/2 c
red wine
water to cover the rice

Directions Step-By-Step

In cast iron skillet or another kind of pan, fry the lean ground beef, add the chopped onions and the spices. Chop the meat up as you cook so it will look like taco meat.
Add the whole package of rice and mix it all up throughly. Cook the rice with meat until the rice begins to look brown. Add the corn and stir it up with all the rest. Add the spinach, stir it together with the rest. Now add the wine and stir it again. Let it simmer five minutes.
Turn down the temperature of the burned to medium high, and add the water. It should cover the rice completely. Place a lid on the pan and just watch it. It is is too bubbly, turn heat down more where it just bubbles very little...more like a simmer.
It should take at least thirty minutes to cook, but might be longer if the rice isn't all the way cooked. You want all the water to be cooked out of it. Add more if more is needed.
When done, stir it all up to mix it together. Serve.

About this Recipe

Course/Dish: Beef, Rice Sides
Other Tag: For Kids