Heat the oil in a wok or very large skillet set over medium-high heat. Add the onion, garlic and ginger and cook 1 minute. Add the rice and cook and stir-fry 2 minutes more. Mix in the remaining ingredients and cook 2 to 3 minutes more, or until well heated through and the spinach is just wilted.
Note: 1 1/2 cups of raw rice, when cooked, will yield about 4 cups.