Total Time
25mins
Prep 10 mins
Cook 15 mins

Perfect way to use up left over rice!

Ingredients Nutrition

Directions

  1. Beat the eggs with the parsley and the garlic.
  2. Saute the onions, carrots, and peas in a large saute pan with straight sides, on medium heat. Once soft, pour in the egg mixture and scramble until set. Turn the heat down to medium low.
  3. Carefully stir in the rice, soy sauce, and mustard. Heat until warmed throughly.
  4. Enjoy!
Most Helpful

5 5

I found this recipe while searching for something to make using Chinese mustard, and we loved it. Very healthy and tasty. If you're not using the Chinese mustard, I recommend that you try it in this recipe.

4 5

Very good and easy. Made as written including Chinese mustard, which I will probably omit next time, but have available at the table, along with extra soy sauce. I used my big Le Creuset pot, which allowed me to toss everything and confine it to the pot :). Made for August 2011 Veggie Swap.

5 5

Delicious! I made as written except to use sesame oil instead of veg oil. This went very well with teriyaki salmon. Thank you VeggieCook! :)