Directions

1. Combine brown rice and 4 1/2 cups water in a large pot and bring to a boil. Turn heat down to low.
2. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork.
3. Drain the water from spinach by squeezing thawed spinach with hands. Set aside.
4. Whisk together eggs and 1 Tbsp water.
5. Cook half of the eggs in a large nonstick skillet coated with nonstick cooking spray. Remove eggs from skillet to cool. Chop cooled eggs and set aside.
6. Heat vegetable oil in wok or a large nonstick skillet over high heat. Add ham and cook for 2 minutes or until ham begins to brown.
7. Reduce heat to medium. Add brown rice and toss to mix. Add remaining eggs. Stir for 5 minutes or until egg is fully cooked.
8. Add green onions, spinach, chopped egg, sesame oil, and soy sauce. Stir well. Cook until thoroughly heated. Serve hot.

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