Spinach Strawberry Breakfast Bowl with Fried Egg

Rinse the white rice under cold water until the water runs clear. Combine rice and water in a small pot. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 12 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and set aside.

While the rice cooks, add the frozen spinach to a dry frying pan over medium-high heat. Cook, stirring with tongs, until the spinach is thawed, bright green, and any excess moisture has evaporated, about 4 minutes. Season with a pinch of salt and remove from heat.

In the same frying pan, heat the olive oil over high heat until shimmering. Crack the eggs directly into the pan. Cook undisturbed until the edges are crispy and golden, about 2 minutes. Flip briefly for runny yolk or cook 1 more minute for fully set. Remove from heat.

Divide the fluffy rice between two bowls. Spoon the warmed spinach alongside. Arrange the strawberry slices over the top. Place one fried egg on each bowl. Drizzle honey over everything and squeeze lemon juice directly over the bowl. Finish with a pinch of salt and serve immediately.