Greek Lemon Spinach Fried Rice

Name: Greek Lemon Spinach Fried Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil, divided; 3 whole (150 g) large eggs, beaten with a pinch of salt; 6 whole (90 g) scallions, white and green parts thinly sliced, kept separate; 3 cloves (12 g) garlic cloves, minced; 4 cups (660 g) cooked long-grain white rice, cold, day-old, clumps broken up; 8 ounces (225 g) baby spinach, washed, dried, and roughly chopped; 1 large lemon, zested, then juiced (about 3 tablespoons / 45 ml juice and 2 teaspoons zest); 1 teaspoon (1 g) dried oregano; ¾ teaspoon (4 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; ½ cup (20 g) fresh dill, chopped, loosely packed; 4 ounces (115 g) feta cheese, crumbled

From the MyKitchenBank Kitchen

Day-old rice is stir-fried with garlic, scallions, and eggs, then tossed with wilted spinach, bright lemon, fresh dill, and salty feta. It's a quick vegetarian dinner with the flavors of spanakorizo.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: About 6 cups (4 servings)

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Ingredients

4 servings

3 tablespoons (45 ml) extra-virgin olive oil, divided
3 whole (150 g) large eggs, beaten with a pinch of salt
6 whole (90 g) scallions, white and green parts thinly sliced, kept separate
3 cloves (12 g) garlic cloves, minced
4 cups (660 g) cooked long-grain white rice, cold, day-old, clumps broken up
8 ounces (225 g) baby spinach, washed, dried, and roughly chopped
1 large lemon, zested, then juiced (about 3 tablespoons / 45 ml juice and 2 teaspoons zest)
1 teaspoon (1 g) dried oregano
¾ teaspoon (4 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
½ cup (20 g) fresh dill, chopped, loosely packed
4 ounces (115 g) feta cheese, crumbled

Equipment (4)

12-inch (30 cm) large skillet or wok
Spatula or wok spoon
Small bowl for whisking eggs
Microplane or zester

Steps

Before you start

Use cold, day-old cooked rice (or spread freshly cooked rice on a tray and chill 30 minutes). Warm, wet rice turns mushy.
Wash and thoroughly dry the spinach so it stir-fries instead of steaming into a watery mess.
Prep everything before you turn on the heat: this recipe moves fast.
Break up clumps in the cold rice with your hands before cooking.

1
Prep the ingredients
- Beat the eggs with a pinch of salt.
- Slice the scallions, keeping whites and greens separate.
- Mince the garlic, zest and juice the lemon, chop the dill and spinach, and crumble the feta.
- Break up the cold rice with your fingers so no clumps remain.
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Ready when: Rice grains separate freely and everything is within reach of the stove.
Tip: Lay out ingredients in order of use; stir-frying moves quickly.
2
Scramble the eggs
- Heat 1 tablespoon (15 ml) olive oil in a 12-inch skillet or wok over medium-high heat until shimmering, about 1 minute.
- Pour in the eggs and stir gently for 30 to 45 seconds.
- Transfer to a plate and break into small pieces.
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Ready when: Eggs are just set, soft, and no longer runny.
Tip: Pull them off slightly underdone; they finish cooking when returned to the rice.
3
Soften the aromatics
- Add 1 tablespoon (15 ml) olive oil to the same pan over medium heat.
- Add the scallion whites and cook, stirring, for 1 minute.
- Add the garlic and cook 30 seconds.
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Ready when: Fragrant and softened, with garlic pale gold, not brown.
Tip: If the garlic browns, it turns bitter; lower the heat.
4
Fry the rice
- Raise the heat to high and add the remaining 1 tablespoon (15 ml) olive oil and the rice.
- Spread it out and press it against the pan, then stir and toss every 30 seconds for 4 to 5 minutes.
- Stir in the oregano, salt, and a few grinds of pepper.
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Ready when: Rice is hot throughout, grains are separate and dry, with a few lightly toasted bits.
Tip: Don't stir constantly; resting the rice against the hot pan gives it a toasty flavor.
5
Wilt the spinach
- Add the spinach in two handfuls, tossing after each.
- Cook 1 to 2 minutes until wilted and any liquid has evaporated.
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Ready when: Spinach is dark green and wilted, and the pan bottom looks dry.
Tip: Adding spinach in batches keeps the pan hot and prevents steaming.
6
Add lemon and eggs
- Turn off the heat.
- Stir in the lemon zest, lemon juice, the scrambled eggs, and the scallion greens.
- Taste and add more salt, pepper, or lemon juice if needed.
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Ready when: Rice smells bright and lemony and tastes well seasoned.
Tip: Add the lemon off the heat to keep its flavor fresh and sharp.
7
Finish and serve
- Fold in half the dill and half the feta.
- Divide among four bowls and top with the remaining dill and feta.
- Serve right away.
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Ready when: Feta is dotted throughout, softening slightly but still in crumbles.
Tip: Feta is salty, so taste before adding extra salt.

Good to know

Tips

Cold, dry rice is the key to fluffy, separate grains.
Dry the spinach very well after washing so the rice doesn't get soggy.
Add the lemon juice off the heat for the brightest flavor.
Cook in a very large skillet; crowding makes the rice steam instead of fry.

Make ahead

Cook the rice up to 3 days ahead and refrigerate it uncovered for the first hour, then covered. Chop the dill and scallions and crumble the feta a day ahead.

Storage & reheating

Room temperature: no more than 1 hour. Refrigerator: airtight up to 3 days. Freezer: up to 1 month without the feta and dill. Reheat in a skillet over medium heat with a splash of water for 3 to 4 minutes, or microwave covered until steaming hot (165°F / 74°C).

Substitutions

cooked long-grain white rice → cooked brown rice or basmati. Brown rice gives a nuttier, chewier result; use the same amount, cold.
baby spinach → chopped baby kale or Swiss chard leaves. Cook 1 to 2 minutes longer until tender.
feta cheese → goat cheese or halloumi. Halloumi can be diced and fried first for a heartier dish.
large eggs → 1 can (15 oz / 425 g) chickpeas, drained and dried. Fry with the rice for a vegan-leaning option, omitting feta.