Aside from being great with a stir fry or a batch of ginger beef, this makes a great side dish for a pork roast or chops. Or, toss in a diced chicken breast and you have a complete meal in a bowl (and one pot!) Cook the rice a day in advance for best results. If you forgot to cook your rice in advance, you can use warm rice. The flavours will still be there, but the texture may be a bit mushy. Inspiration for this dish comes from LCBO Food and Drink Holiday 2017
4 Tablespoons canola oil, divided
1 chicken breast, cut into 1 inch cubes, seasoned with salt and pepper (optional)
4 cups sliced button or brown mushrooms
4 green onions, sliced – white and green parts separated, greens sliced and reserved
1 Tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
3 cups cooked white rice, cooled
2 Tablespoons water
2 Tablespoons sherry
2 Tablespoons soy sauce
1 teaspoon balsamic vinegar
salt and pepper to taste
3 cups roughly chopped spinach, tough stems removed
Sesame oil for garnish
Sesame seeds for garnish
Additional thinly sliced green onion for garnish
In small bowl, combine water, sherry, soy sauce and balsamic vinegar. Set aside
Heat 2 Tablespoons oil in a large wok over high heat. If using chicken, add to wok and stir fry until nearly cooked through. Using more oil if needed, add the mushrooms and cook 1 minute, just until they begin to soften. Add 2 more Tablespoons oil, the white parts of the green onions, ginger and garlic. Stir quickly around in the pan for 1 minute.
Add rice and stir to coat rice with oil, pressing to break up any lumps. Add sliced green onion tops, stir briefly, then add reserved water/sherry mixture. stir to combine, season with salt & pepper. Stir in the spinach until it is mostly wilted, about 30 seconds.
Transfer to serving bowl, drizzle with sesame oil and sprinkle sesame seeds and sliced green onion over top. Serve hot.