While rice is cooking, heat canola oil in a large pan over medium heat. Add onion, salt and stir, cooking for 5 minutes until onions are fragrant and translucent.
Add mushrooms, garlic, ginger and tamari to the pan. Cook until mushrooms are slightly browned. Add spinach and cook until wilted.
I usually make a double batch of rice to keep in the fridge or freezer for use later in the week. I love this ginger grater (<-affiliate) to retain the juices and microplane zesters (<-affiliate) are also very useful for grating ginger.
Keep it vegan and leave out the eggs. Scrambled tofu or fried tempeh would be great swaps.
Don’t have spinach? Don’t run to the store! You can easily replace the spinach with chard or cabbage.