Korean-Style Gochugaru Scrambled Eggs with Sautéed Spinach and Toasted Brown Rice

In a small non-stick pan over medium heat, lightly sauté the minced garlic until fragrant but not browned.

Add the raw spinach to the pan, tossing gently until it just begins to wilt, then push it to the side.

Lower the heat and pour in the whisked eggs. Use a spatula to move the eggs in soft, rhythmic strokes until they are light, fluffy, and just set.

Fold in the cooked brown rice for a subtle, nutty crunch.

Finish by dusting with a pinch of gochugaru (Korean chili flakes) for color and a gentle warmth. Plate immediately in a shallow bowl, ensuring the vibrant green spinach frames the golden, spicy scrambled eggs.