Name: Fried Rice with Wrapped Heart Mustard, Red Pepper, and Eggs
Yield: Serves 4 as a main dish, 6 to 7 as part of a Chinese meal
Cuisine: Chinese
Ingredients: 1 to 3 large garlic cloves, minced; 2 tablespoons fine-diced ginger; 1 cup long-grain white rice (not converted); 1 red bell pepper; 1 bunch scallions (green onions); About 1 pound wrapped heart mustard; 1¾ cups water; 2 teaspoons Asian (dark) sesame oil; 3 eggs; Optional: 1 to 2 teaspoons Chinese chilli sauce or puree from chiles chipotles en adobo; 3 tablespoons shoyu (Japanese soy sauce); 2 tablespoons vegetable oil

Preparation info

Serves
4
as a main dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Festive colors, lively textures, and flavor that is equally appealing hot and at room temperature make this dish a good choice for company meals. In fifteen minutes, the mixture molds into a smoothly rounded cake that holds its shape neatly even after being cut. The juicy dai gai choy tastes bitter and hot—deliciously so—but if your taste runs to mild, substitute Canton or Shanghai bok choy for half the mustard.

If you have 3 cups leftover rice (that’s what packs into the usual take