easyTime:<30 minsServes:4 as a meal or 4-6 as part of a banquet
The vegetables in this recipe are chosen for their colour,texture and flavour. I love to use a lot of eggs in my fried rice – they look good,taste good and fill you up. If you are vegan,simply omit the eggs and ramp up the vegetable component. Chinese dried mushrooms also work well with their intensity of flavour.