This recipe offers a delightful twist on the classic veggie fried rice, incorporating vibrant flavors and textures for a satisfying meal.
Crack the eggs into a mixing bowl, add the dried parsley and minced garlic, and whisk until combined.
Whisking the eggs thoroughly ensures a uniform texture when cooked.
Heat a large skillet over medium heat and add a drizzle of oil. Sauté the diced carrots, chopped green onions, and frozen peas until they are tender.
Stir frequently to prevent the vegetables from sticking to the pan.
Pour the egg mixture into the skillet with the vegetables and scramble until the eggs are fully cooked.
Cook the eggs gently to avoid overcooking and maintain a soft texture.
Add the cooked rice, soy sauce, and Chinese mustard to the skillet. Stir well to combine and heat through.
Ensure the rice is evenly coated with the sauce for consistent flavor.
Serve the stir-fry hot, garnished with additional chopped green onions if desired.
Serving the dish immediately ensures the best texture and flavor.
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