In a small pan, heat the soy sauce, black vinegar and rice wine. Stir in the ginger.
When the mixture starts to bubble, add the spinach. Cook over high heat, uncovered (the spinach will expel water and you want to let as much of the water to evaporate) until the spinach wilts, about five minutes.
Transfer the spinach and liquid into a shallow bowl, top with the fried egg and drizzle with light soy sauce and sesame seed oil. Enjoy the wilted spinach and egg while hot.