Spicy Mustard Green and Egg Fried Rice

Transform leftover rice into a vibrant and satisfying meal with this spicy fried rice recipe. The peppery mustard greens add a delightful kick, while the scrambled eggs provide protein and a creamy texture. This quick and easy dish makes for a perfect weeknight dinner or hearty lunch.

Ingredients:

The Base:

• 3 cups cooked day-old rice (preferably jasmine or long-grain)

• 2 bunches mustard greens, stems removed and leaves chopped

• 3 large eggs, beaten

• 3 cloves garlic, minced

• 1 inch ginger, finely grated

• 1 medium onion, diced

• 2 green onions, thinly sliced

• 2 tablespoons neutral oil (like vegetable or canola)

The Sauce:

• 2 tablespoons soy sauce

• 1 tablespoon chili oil

• 1 teaspoon sesame oil

• 1 tablespoon rice vinegar

• 1/2 teaspoon white pepper

• Optional: 1-2 teaspoons chili garlic sauce for extra heat

Instructions:

1. Prepare the Rice:

• If using freshly cooked rice, spread it on a baking sheet to cool completely.

• Break up any clumps with your fingers to ensure separate grains.

• If using leftover rice from the fridge, let it come to room temperature.

2. Mix the Sauce:

• In a small bowl, combine soy sauce, chili oil, sesame oil, rice vinegar, and white pepper.

• If using chili garlic sauce, add it now.

• Stir well and set aside.

3. Cook the Eggs:

• Heat 1 tablespoon oil in a large wok or skillet over medium-high heat.

• Pour in beaten eggs and quickly scramble until just set.

• Remove eggs and set aside.

4. Prepare the Vegetables:

• In the same wok, add remaining oil.

• Sauté onions until translucent, about 2-3 minutes.

• Add garlic and ginger, cook for 30 seconds until fragrant.

• Add chopped mustard greens and stir-fry until wilted but still bright green, about 2 minutes.

5. Combine and Finish:

• Add the rice to the wok, breaking up any remaining clumps.

• Stir-fry for 2-3 minutes until rice is heated through.

• Pour in the sauce mixture and toss to combine.

• Add scrambled eggs back to the wok.

• Cook for another 2 minutes, stirring frequently.

• Taste and adjust seasoning if needed.

6. Serve:

• Transfer to serving bowls.

• Garnish with sliced green onions.

• Serve hot, with additional chili oil on the side if desired.