Wash the spinach thoroughly and chop it into bite-sized pieces. Chop the green onion finely.

Crack the egg into a bowl and whisk it until smooth.

Place the instant rice in a pot without defrosting. Add enough water to submerge the rice and bring it to a boil.

Once boiling, add the spinach and green onion. Stir and cook over medium heat until the rice grains soften and the mixture thickens.

Taste and adjust seasoning with a pinch of salt if needed. Add the whisked egg to the pot.

Turn off the heat and stir quickly to cook the egg with residual heat.