Adam Liaw's fried version of Greek spanakorizo is absolutely delicious, and very simple to make.
- 1 bunch English spinach, roots on, washed well
- 125 ml (½ cup) olive oil
- 1 small brown onion, finely chopped
- 6 garlic cloves, roughly chopped
- 6 cups cooked Japanese koshihikari rice, chilled
- salt, to season
- 1 tsp fish sauce (optional)
- ½ cup finely chopped dill
- lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Boil the kettle. Place the spinach in a heatproof bowl, pour over the boiling water and blanch the spinach for just a few seconds. Drain, then plunge into a bowl of cold water. Drain again, then squeeze out as much water from the spinach as you can. Roughly chop the stems and leaves and discard the roots.
- Heat the oil in a large frying pan over medium heat. Add the onion and cook for 3-4 minutes or until soft. Add the garlic and cook for another 2 minutes or until it starts to brown. Add the chopped spinach, then the chilled rice and season well with salt and fish sauce (if using). Gently break up the rice with a flat spatula and stir until the rice is softened and lightly toasted. Stir through the dill, reserving a little to sprinkle on at the end.
- Scatter with the remaining dill and serve with lemon wedges.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.