1. Ingredients (6-8 servings): 6 cups of cooked short grain white rice (invest in a rice cooker, you won't regret it), 3 eggs, picked mustard green, any fresh green leafy vegetables, or frozen peas, green beans etc.
2. mustard green, you can get it from many asian market or international grocery store in Carbondale, IL. It gives the dish a very unique and distinctive flavor. It is the reason many people requested this recipe.
3. add a table spoon of canola or any vegetable oil to wok. DO NOT use butter or olive oil for stir fry. They burn too easily and taste funky.
4. Beat the eggs. Work those forarms. A true chinese will use chopsticks for this task :-D
5. Carefully pour eggs in hot oil, cook until it solidifies. Take it out of the wok.
6. Add a little more oil. Add in all the cooked rice. Make sure you cook the rice a little dry. It will separate better during frying.
7. Break apart the rice then add in mustard green, the secret ingredient. ;)
8. Add in the cooked eggs, break it apart.
9. Add leafy greens that you have. Any cabbage or leafy green would work. Add them at the end if they are leafy greens. If you use frozen peas and green beans, add them when those in first before you add mustard green and eggs.
10. Season with salt, light soil soysauce, and ground pepper to taste. Sometimes I add ground cumin but this dish already has the magical pickled mustard green. Sprinkle chopped green onions for garnish and flavor. Enjoy!
