1. Wash the spinach and blanch it, put it in a bowl of cold water, and cut it into sections for later use
2. Put a little base oil in the pot, add chopped green onion and sauté
3. Add water
4. Put in the leftover rice and cook until there are small bubbles around the pot. Knock in the eggs. Tilt the pot slightly to let the soup cover the eggs. Turn the pot to a low heat and cover the lid to stew the poached eggs.
5. When the poached egg is set and not too hard, you can open the lid, add the spinach section and mix well. After boiling, cook on medium and low heat until a little thick. Add salt, add minced garlic, turn off the heat and add two drops of sesame oil.
6. Finished picture!
7. Finished picture! !
8. Finished picture! ! !
Tips:1 Less oil, more oily
2 For those who like to eat tender eggs, fish out the eggs first
3 It can be replaced with other vegetables, with different tastes
4 The thinness of the finished product depends on the amount of water
5 Finally, the addition of minced garlic enhances the flavor
![[recipe for Pregnant Women] Fried Rice with Sausage and Seasonal Vegetables, Beautiful in Color and Taste recipe](https://img.simplechinesefood.com/f2/f250d0ad91a009f1aeb277999cc1bf34.jpg)
