1" piece gingerpeeled and cut into very thin matchsticks
3small squashcut into 1/2" pieces, about 2 cups worth
1large handful baby spinachabout 2 cups worth
2cupscooked cold riceI used Jasmine rice
In a skillet over medium heat, melt the butter and cook the eggs, scrambling them gently, just until set. Remove to a cutting board and set aside. Combine the vinegar, soy sauce and sugar in a small bowl and set aside.
In a very large skillet, over medium high heat, warm the oil. Add the bell peppers and onion and saute for about 2 minutes, stirring constantly. Add the garlic and ginger and toss to combine. Continue tossing and cooking for 2 more minutes, until the peppers are beginning to soften.
Add the squash and cook just 2 or 3 minutes, until it is barely softened. Add the cold rice and toss to combine. Cook for 2 minutes or so, just until the rice is warm. Add the spinach and stir or toss to combine. Cook a minute or 2, until the spinach begins to wilt.
Add the sauce mixture and stir to coat the rice and vegetables well. Continue stirring, for just a minute, until the liquids are absorbed. Roughly chop the waiting eggs on the cutting board and add them at this point OR skip the scrambled eggs and top the vegetables and rice with a runny egg. Enjoy!