Teriyaki Salmon Rice Bowl

Ingredients

• 2 cups jasmine rice
• 2 tablespoons vegetable oil
• 1 medium onion
• 2 garlic cloves
• 2 medium carrots
• 1 medium red bell pepper
• 1 cup corn kernels
• 2 large eggs
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 3 cups fresh spinach

Instructions

1. 1.Cook the jasmine rice according to package instructions and let it cool slightly.
2. 2.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. 3.Add the diced onion and minced garlic; sauté for 2 minutes until fragrant and softened.
4. 4.Add the chopped carrots, bell peppers, and corn; cook for 3-4 minutes until vegetables are tender-crisp.
5. 5.Push the vegetables to one side of the pan and scramble the eggs in the empty side until fully cooked, then mix with vegetables.
6. 6.Add the cooked rice to the skillet and stir to combine all ingredients.
7. 7.Pour soy sauce and sesame oil over the rice mixture; stir well to evenly coat.
8. 8.Add fresh spinach leaves and cook for 1-2 minutes until wilted and evenly mixed into the rice mixture, then remove from heat.