Fried Rice with Greens and Spices

1.Prepare all vegetables: peel and dice the potato into small cubes, wash and chop spinach, trim and cut green beans, finely chop onion, mince garlic, and grate ginger.

2.Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat.

3.Add the diced potatoes to the skillet and cook for about 8-10 minutes, stirring occasionally, until they are golden brown and tender. Remove potatoes from the skillet and set aside.

4.In the same skillet, add the remaining 1 tablespoon of vegetable oil.

5.Add the chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and translucent.

6.Add the ground turmeric, ground cumin, and chili powder to the skillet. Stir well to coat the onions and release the spices' aroma, cooking for about 30 seconds.

7.Push the spiced onion mixture to one side of the skillet. Crack the eggs into the empty side and scramble them gently until just cooked through.

8.Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir everything together to combine well with the spiced onion and egg mixture.

9.Add the cooked potatoes, chopped spinach, and green beans to the skillet. Stir-fry for 3-4 minutes until the greens are wilted and the green beans are tender-crisp.

10.Pour the soy sauce over the rice mixture. Stir well to evenly distribute the seasoning. Taste and adjust salt and pepper as needed.

11.Remove from heat and garnish with sliced green onions and optional fresh cilantro leaves.

12.Serve hot as a satisfying main dish or a flavorful side.