Recipe for spinach rice, thai style, but not really

 Here's what you do.

Cook some rice, have it as leftover in the fridge, forget about it.

Have a bunch of frozen spinach in the fridge, don't bother too much about the details.

One day, when you're hungry, take out your largest pan, dump large dollop of butter until it's sizzling, dice a good amount of garlic and dump it in. Just as it gets brown, dump a lot of onions, finely diced, this is important, don't french cut the onions like I did, the texture's all weird.

Now that the onions are getting translucent, take the bag of frozen spinach out of the freezer, dump it all on the pan and add a bit of water, so that the spinach doesn't burn. The boiling water also helps with the thaw.

Once the spinach is cooking, and the water is mostly gone, add some dried red chillies, move around. Dump a can of coconut milk, add sugar and something sour to taste. Lemon zest would be great, orange zest too, you go wild wild west on this bruv.

If you want to at this point, feel free to dump in a can of rinsed and cleaned chickpeas (canned) and smoosh them a little bit. Add more salt and fat for the chickpeas, use your good sense.

If you have any lemongrass, you know what, might as well dump it in.

Bring the rice over, dump it into the spinach sauce, add soy sauce or vinegar to balance the flavors, and there you go, yummy healthy spinach rice!