These were pretty simple to make, and turned out so good!! I was surprised because I really had know idea what I was doing and made it up as I went along. keep in mind I’m NOT a professional cook.
First, cook the chicken in olive oil and minced garlic over medium/low heat in a frying pan. In a separate pan, cook the eggs with sliced onions and a bit of sugar (I learned this trick from one of our Japanese students that stayed with us, it just adds a bit of sweetness to it and is really good.) Once the eggs are cooked, add the rice and frozen corn.(I used rice that I had cooked the night before.)
Mix it well while adding in some soy sauce and cook over medium heat for about 10 mins. **Have spinach steaming in another pan during this process. Once the chicken is fully cooked, cut it into chunks and add it into the rice mixture.
When the spinach leaves are soft, place the leaves down flat, then spoon some of the rice mixture onto the middle of the leaves and roll it. ( I used a bamboo placemat I had on hand for this process.)
For an extra bit of goodness, spread a bit of butter over the top and sprinkle on some sea salt.
They probably would have been even more tasty had I been able to finish eating them while they were still warm. But between Nixon needing more hot water in his bath, jovi needing extra attention as we are potty training him and Gibby crying in her swing because she was needing another bottle, it just didn’t happen.
It’s usually eat on the run for me.