Fried Rice with Wrapped Heart Mustard, Red Pepper, and Eggs

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