2 eggs
1 onion, chopped
5 water
1 (8 ounce) can spinach
1 (.75 ounce) package instant rice
1/2 cup boiling water
1 ounce soy sauce
2 tablespoons vegetable oil
salt to taste
ground black pepper to taste
1/4 teaspoon cornstarch
In a large saucepan, combine eggs, carrots, onions, water, spinach, rice, and soy sauce. Bring to a boil and stir in vegetable oil. Reduce heat to medium and cover; cook, stirring vigorously, for 30 minutes.
Return pan to a medium heat. Mix cornstarch and stir gently into egg mixture, scraping pan of butter every 5 seconds.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for about 40 minutes, uncover and bake 15 minutes longer or until yellow. Allow to cool.