Golden and crisp-bottomed pork dumplings steal the show in this delicious rice bowl that's loaded with greens to boost your weekly veg intake. We've taken a sneaky side-door to fast flavour with ready-to-cook dumplings, but we see no reason to tell people you didn't make them from scratch.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Place rice wine vinegar, sesame oil and teriyaki sauce in a bowl and stir to combine. Set aside.
Heat 2 teaspoons vegetable oil in a frypan with a lid over medium heat. Add dumplings, flat-side down, and cook for 2–3 minutes or until the bottoms are deep golden. Carefully add 60ml (¼ cup) water to pan, reduce heat to low and cover with a lid. Allow dumplings to steam for a further 2–3 minutes. While dumplings are cooking, continue with step 4.
Trim and cut beans into 3cm pieces. Peel and grate ginger. Thinly slice spring onion. Heat remaining vegetable oil in a frypan over medium heat. Add ginger, spring onion and a pinch of salt and cook, stirring frequently, for 2 minutes or until softened and aromatic.
Add beans and cooked rice to frypan and cook, stirring and breaking up with a wooden spoon, for 1–2 minutes or until rice is warmed through and beans are cooked. Add spinach and cook, stirring, for 1 minute or until wilted. Set aside and keep warm.
Chop cucumber. Divide rice, dumplings and cucumber between bowls and serve with teriyaki sauce.