1. Heat 1 tablespoon oil in wok or nonstick skillet over medium high heat. Add eggs and swirl to coat bottom of pan. Cook until eggs are set in large pancake shape. Remove egg from pan and cut into shreds. Set aside.

2. Heat remaining oil in wok and add rice and spinach. Toss several times. Lower heat and cook, about 5 minutes, tossing occasionally until rice is hot and spinach is wilted.

3. Raise heat and stir in green onions, cilantro and peas. Season with soy sauce, sugar and salt. Toss in egg and heat through, about 4 minutes.