Japanese chahan fried rice with eggs, peas, and spinach

• Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 15 minutes. Uncover and continue cooking until the rice is slightly dry, 3 to 5 minutes. Fluff with a fork, cover, and keep warm.

While the rice is cooking, prepare the scallions and eggs. 

• Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
• Crack the eggs into a medium bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.

When the rice is almost done, in a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mirepoix and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes. 

Add the rice, peas, spinach (the spinach in batches if needed), and half the stir-fry blend. Increase the heat to high and cook, stirring to break up the eggs, until the peas are heated through, the spinach is just wilted, and the eggs are set, about 1 minute. Remove from the heat and season to taste with salt, pepper, and as much of the remaining stir-fry blend as you like.

Transfer the chahan fried rice to individual bowls, garnish with the green parts of the scallions, and serve.