This Creamy Tomato and Spinach Fried Rice Bowl is my go-to weeknight meal. It's quick, easy, healthy, and oh-so-delicious! Packed with fresh veggies and a creamy tomato sauce, it's a flavor explosion in every bite. Trust me, it's way better than takeout!
I developed this recipe after a long day at work when I was craving something comforting but also healthy. I wanted something that wasn't too heavy, but still satisfying enough to keep me going. This recipe hit the spot! Plus, it's super versatile. You can easily adjust the ingredients to your liking—add some protein, different veggies, or even different kinds of rice.
Required Equipments
- Large Wok or Frying Pan
- Rice Cooker (optional)
- Wooden Spoon
- Measuring Cups and Spoons
- Chopping Board
- Sharp Knife
Creamy Tomato and Spinach Fried Rice Bowl: Frequently Asked Questions
Creamy Tomato and Spinach Fried Rice Bowl
This recipe for Creamy Tomato and Spinach Fried Rice is a quick, easy, and delicious weeknight meal that's packed with fresh veggies and flavor.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get that rice cooking! If you're using a rice cooker, follow the manufacturer's instructions. If not, bring 2 cups of water to a boil in a saucepan, add 1 cup of rice, reduce heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed. Set aside to cool slightly.
- While the rice cooks, prepare your veggies! Wash and chop 1 cup of cherry or grape tomatoes into halves or quarters (depending on their size). Finely chop 2 cloves of garlic. If you're a whiz with a knife like me, this should take about 5 minutes, but if you're a little more cautious, don't worry, take your time!
- Now, for the star of the show – the spinach! Wash and roughly chop 2 cups of fresh spinach. Don't worry about being too precise here; a rustic chop will do. My friend, Sarah, told me about this amazing spinach salad she had while hiking in the mountains, that's where I first really got into fresh spinach.
- Heat 2 tablespoons of olive oil in a large wok or frying pan over medium heat. Add the chopped garlic and cook for about 30 seconds, until fragrant—trust me, you'll know it when you smell it. Then, add the chopped tomatoes and cook for another 2-3 minutes, until they slightly soften. Don't let them get mushy though!
- Stir in the cooked rice, breaking up any clumps with your wooden spoon. Add 1/4 cup of soy sauce, 1 tablespoon of tomato paste, and a pinch of salt and pepper to taste. Cook for about 2-3 minutes, stirring constantly, until the rice is nicely coated and heated through.
- Now comes the spinach! Add your chopped spinach to the wok and stir-fry for 1-2 minutes, or until it wilts. Don't overcook it; you want it to retain a little bit of its vibrant green color. It's amazing how quickly spinach cooks!
- Finally, give it one last taste and adjust the seasoning as needed. You might want a little extra soy sauce or a dash of sesame oil for an extra kick. I personally love a bit of red pepper flakes at this point for a lovely spicy hint.
- Serve immediately in bowls. Garnish with some fresh herbs, like chopped cilantro or basil, for a beautiful pop of color and flavor. Enjoy your amazing Creamy Tomato and Spinach Fried Rice Bowl!
📝 Notes
- Feel free to adjust the amount of soy sauce to your liking. For a spicier kick, add a pinch of red pepper flakes.
- If you don't have fresh spinach, you can use frozen spinach, but make sure to thaw and squeeze out excess water before adding it to the wok.
- This recipe is easily customizable. Experiment with different vegetables and protein sources to make it your own!
🍎 Nutrition
Calories: 350kcal
Protein: 8g
Fat: 10g
Carbohydrates: 55g
Fiber: 5g
Calcium: 50mg
