By VeggieCook98 on November 15, 2011
Photo by KateL
Photo by KateL
"Perfect way to use up left over rice!"
Serving Size: 1 (208 g)
Servings Per Recipe: 4
"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."
"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."
"Delicious! I made as written except to use sesame oil instead of veg oil. This went very well with teriyaki salmon. Thank you VeggieCook! :)"
"Easy and enjoyable! I halved to 2 c rice to use as a side and skipped the optional mustard. Thanks for sharing! Veggie Swap 42"
"Good enough to eat all by itself. Great taste and easy to make!"
"This is a nice, solid recipe for fried rice, and will definitely be remembered when the craving strikes! I scaled the recipe back a bit b/c it was just me and the kids, and used 2 c rice but kept the veggies the same. I used a mixture of oil and butter with a touch of ginger for stir-frying, and probably cut back on the total amount a bit. This is a really forgiving recipe; I did a purge of my crisper drawer and just threw it all in so my veggie to rice ratio was pretty high :). My favorite part was the garlic mixed in the eggs--who'da thunk? It really gave the eggs great flavor while still contributing delicious garlic to the entire dish. Thanks, VC!! Made for Veg Swap 36."